Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Reduces blood pressure, Enhances calcium absorption, Strong & healthy muscles, Helps to maintain blood pressure, Improves blood sugar level, Improves metabolism rate, Presence of calcium, Presence of calcium makes teeth strong & healthy, Prevents cavities
Aids intestinal infections, Lactose Intolerants, Reduces cholesterol, Prevents Cancer
Other General Benefits
Enhances calcium absorption, Good for bones, Good for eyesight, Good for immune system, Low fat food, Low sodium, Stimulates the growth of health promoting bacteria, Nourishes colon cells
Aids intestinal infections, Lactose Intolerants, Reduces cholesterol, Prevents Cancer
Skin Care
Adds brightness to skin, Gives a smoother skin, Gives glowing and flawless skin, Helps in reducing anti- aging looks, Natural skin softner, Nourishes with a soft, supple and a glowing skin
Adds brightness to skin, Exfoliates dead skin from body, Lightens the skin tone, Nourishes with a soft, supple and a glowing skin
Hair Care
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Excellent hair conditioner
Nutritional Importance & Uses
Uses
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A good feed for chickens, pigs or dogs, Soak chicken or fish in soured milk to help tenderize the meat, Soothes your feet, Use it as a base for homemade marinade, Use it as base for smoothies
Nutritional Importance
Contains vitamin A, Good source of Calcium, Good source of proteins, Low fat, Low sodium
Good source of Calcium, Rich in probiotics
Allergy Symptoms
Abdominal pain, Anaphylactoid reaction, Bloating, Constipation, Diarrhea, Eczema, Hives, Labored breathing, Loss of appetite, Nausea, Swelling of mouth, tongue or lips, Swelling of throat, Vomiting, Wheezing
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What is
Swiss cheese is a mild cheese made from cow's milk and has a firmer texture than baby Swiss. The flavor is mild, sweet and nut-like.
Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation.
Origin
Switzerland
Africa
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Lemon, Milk, Vinegar
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
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Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Container
Preparation Time
3- 4 hours
5 minutes
Refrigeration Temperature