How to make Mozzarella Cheese and Romano Cheese?

Mozzarella Cheese

Romano Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water

Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer

2- 3 hours

99.00 °F

5- 7 days

100

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Streptococcus thermophilus

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

10- 12 hours

5 months

39.20 °F

2- 4 months

How is Mozzarella Cheese and Romano Cheese made?

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