How to make Filmjolk and Romano Cheese?

Filmjolk

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

Container

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press

1.4 Time Duration

1.4.1 Preparation Time

2 days

10- 12 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

10 to 14 days

2- 4 months

How is Filmjolk and Romano Cheese made?

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