How To Make A Classic Baby Swiss Cheese

Start with 4 gallons of warm fresh milk in a pot.

Add more gallons of milk from the table as needed.

Heat the milk to 84°F (29°C).

Let the milk sit for a moment to warm up.

Rehydrate the propionic shermani culture for a minute before adding it to the milk.

Add 2 cups of clabber culture to the milk (1/4 cup per gallon).

Stir the cultures into the milk thoroughly and let it rest for 50 minutes to culture and ripen.

Dilute 1.25 teaspoons of rennet in water and stir it into the milk for 30 to 45 seconds, then stop stirring.

Let the mixture sit for 45 minutes to allow curds to form.

Cut the curds into columns and then into smaller pieces after 5 minutes.

Let the curds rest for 5 more minutes to heal.

Stir the curds gently for 5 minutes to break up any large pieces.

Drain about a third of the whey from the pot.

Add hot water at 130°F (54°C) over 5 minutes while stirring, until the temperature reaches 95°F (35°C).

Stir for 5 minutes after reaching 95°F.

Add more hot water to bring the temperature up to 102°F (39°C) and stir again.

Cooking Techniques

Equipment Needed

Dietary

Allergens