Homemade Swiss Cheese
Description
Suitable for both a holiday and everyday occasions. Let's make Swiss cheese at home. Swiss cheese is known worldwide for its unparalleled flavor, holes, and beautiful color. Try making a close homemade version. Cheese aging is a difficult and lengthy process, but if you want a good result, you'll need to be patient. Have a good day. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
In a saucepan, heat the milk to 35°C, then add the rennet right away. For lots of holes in the cheese, add propionic acid bacteria. After forty minutes a firm curd will form; cut it into small cubes.
- 2
Step 2
Place the mixture in a water bath (temperature 55–60°C). Stirring regularly, heat the cheese mixture for about an hour.
- 3
Step 3
Drain the cheese curds in a sieve to let the whey drain off. Transfer the cheese mass to a mold lined with cloth. Place the mold under a press (5 kg) for 4 hours.
- 4
Step 4
After 4 hours, drain off the separated whey, change the cloth, and return the mold under the press (this time 10–15 kg) for 24 hours. After that, salt the cheese in a brine made from water mixed with salt. Salt for 4 hours, and then the cheese needs to ripen. Place it in the refrigerator and keep it for up to 2 months before eating. After a couple of days, you can wrap the cheese in paraffin.