How to make Romano Cheese and Bulgarian Yogurt?
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Skim milk, Whole milk
Fermentation Agent
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Bowl, Live cultures
Preparation Time
10- 12 hours
Unknown
Aging time
5 months
Not Available
Refrigeration Temperature
Shelf Life
2- 4 months
2- 3 Months