Swiss

For best results, please read recipe entirely before beginning.

Ingredients needed:

2 gallons of milk
Option 1: ¼-teaspoon of  TA 61  AND ¼-teaspoon LH 100  OR Option 2: ¼-teaspoon of SU CASU
1/16 teaspoon Propionibacteria
3/8 teaspoon (2 mls) Calcium chloride
1/2 teaspoon (2.5 mls) rennet (coagulant)
Water (non-chlorinated)
Salt

Equipment:

Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Thermometer
Measuring spoons
Large mixing spoon
Cheesecloth
Cheese mold with follower for pressing & weight to press with (alternatively, you may use a cheese press)
Long knife (blade approx. 9 to 12" or longer) for cutting curd
pH strips or pH meter (optional)
Cheese "cave" for ripening step (many hobbyists use a second refrigerator that allows temperature and sometimes humidity control)
Note: Please be sure all equipment is sanitized before use.

Directions:

1. Heat whole milk to 90⁰ F in stainless steel pot. Initial pH should be at 6.5-6.7
    
2. Add (Option 1) ¼ teaspoon of TA culture AND ¼ teaspoon of LH 100 culture, or (Option 2) 1/4 tsp. SU CASU. In addition to either of above-listed options, you will also need to add 1/16 teaspoon Propionibacteria.  Allow to sit on top of the milk for 3-5 minutes.  Then stir into the milk.
    
3. Allow culture to ripen for 45-60 minutes. Keep pot covered to help maintain the temperature at 90⁰ F. The pH may not change during this time
    
4. Add 3/8 tsp (2 mls) of calcium chloride.  Dilute in ¼ cup non-chlorinated water.
    
5. Add 1/2 tsp (2.5 mls) rennet/coagulant by diluting in ¼ cup cool, non-chlorinated water.  Stir in an up and down motion 5-7 times.   Allow the milk to stop moving and do not disturb the milk during the coagulation time.
    
6. Allow rennet time of 30-40 minutes until the milk is coagulated.
    
7. Cut into cubes ¼” by using a metal spatula or knife. Cut the coagulated milk into cubes by cutting at a 45⁰ angle, from the left and then to the right and then turn the pot ¼ turn and repeat process.
    
8. Allow the curd to sit in the whey for 10-15 minutes.
    
9. Start stirring the curd slowly and gently as it is very fragile at this point. To increase the acid production, raise the temperature to 115-120⁰ F, over a period of 45 minutes. Caution:  Do not cook too fast or over cook. 
    
10. Once the temperature has been reached continue to gently stir for another 25 minutes.  The curds should begin to firm after this time.
     
11. After the stir, allow the curds to settle without any additional stirring.  Remove whey until the top of the curd shows.  Transfer the remaining curds and whey into a cloth-lined cheese mold and lightly press for 25 minutes
     
12. Remove cheese, flip over and repress overnight for 12-14 hours.
     
13. Remove cheese from the press and place in cold saturated salt brine.  Sprinkle salt on the surface of the cheese that is exposed.  Refrigerate cheese and brine for 12-14 hours.
     
14. Remove the cheese from the brine and place on a draining mat.  Store at a cool temperature (55⁰ F) for one week.  The humidity should be fairly high at 80-85%.  Store the cheese for one week -- allow for partial drying of the surface.  Wash with brine soaked cloth.  Don’t apply excessive water. 
     
15. Place cheese in a warm room (72⁰F) for 2-3 weeks for eye development.  You will need to turn the cheese daily and wipe with a brine cloth.  Again, do not completely wet the cheese, just wipe it clean.  You can determine if the eye development has occurred by swelling of the cheese.