How to make Romano Cheese and Curd?
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
Preparation Time
10- 12 hours
3- 4 hours
Aging time
5 months
Not Applicable
Refrigeration Temperature
Shelf Life
2- 4 months
5- 7 days