Cheesemaking - Swiss

Making a Swiss style Baby Swiss in this video. Learn how to make this great cheese!

[@alhachlibou3lam94]

جبنة جميلة ورائعة

[@pattyfromherz9965]

Thank you!!!!!!!!!!!!!

[@scratchmadelife9952]

You are more than welcome!

[@jameskownacki8639]

If I would use 4 gallons of milk would I double the cultures ? Thank you great video

[@scratchmadelife9952]

Yes and the rennet as well. Thank you.

[@jameskownacki8639]

Whats the gradual weight amount

[@jameskownacki8639]

I found the answer...thank you

[@pattyfromherz9965]

It would be wonderful if you were able to write down your instructions step by step, than we could print it off. Thank you Patty😊😊

[@scratchmadelife9952]

Patty you can find a pdf of the recipe on my website - www.scratchmadelife.com

[@pattyfromherz9965]

@@scratchmadelife9952 Thank you!!!!!!!!!!!!!!!

[@pattyfromherz9965]

I have a wooden cheese press, that I use when making my cheddar cheese, would that work for pressing baby swiss cheese?

[@scratchmadelife9952]

@@pattyfromherz9965 absolutely

[@user-ny8tj8ud7h]

I'm wondering if you're supposed to add both cultures mesophilic and thermophilic to the provolone cheese recipe

[@scratchmadelife9952]

I only use thermophilic culture when making provolone.

[@user-ny8tj8ud7h]

@@scratchmadelife9952 thanks for the reply. I will look for a different recipe other than the one I found. Is there a way to save the batch because it didn't gel up to cut the curds into pieces. Wondering if I add more thermophilic and bring it back to heat.??

[@scratchmadelife9952]

My recipe is posted at my website - scratchmadelife.com. Did you test your rennet prior to using it? That would be the more likely issue if your milk didn’t set up. Or you used ultra pasteurized milk.

[@user-ny8tj8ud7h]

@@scratchmadelife9952 No I didn't just yet as I thought it was to check the PH after it turns to curds? Can I do it again with the culture and rennet to save the batch of milk. As you can see it's my first time doing this

[@scratchmadelife9952]

But you didn’t get curds, that is what I was understanding. You added the culture and the rennet and the milk didn’t set. You can try adding more rennet if you like but you may get a bitter cheese. I recommend you test your rennet. Heat a cup of milk to 86 degrees F, add a couple drops of rennet. If it sets your rennet is good, if it doesn’t set your rennet is no longer effective. Makes more sense to do that before adding more time into the cheese.