How to make Romano Cheese and Curd?

Romano Cheese

Curd

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Milk, Yogurt

Fermentation Agent

Streptococcus thermophilus

Lactococcus Bulgaricus, Streptococcus thermophilus

Things you need

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

Large pot, Stirrer

Time Duration

Preparation Time

10- 12 hours

3- 4 hours

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 4 months

5- 7 days

How is Romano Cheese and Curd made?

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