How to make Romano Cheese and Doogh?

Romano Cheese

Doogh

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Carbonated water, Mint, Salt, Yogurt

1.2.1 Fermentation Agent

Streptococcus thermophilus

Not Applicable

1.3 Things you need

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

Cup

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

15- 20 minutes

1.4.2 Cooking Time

1.4.3 Aging time

5 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.3 Shelf Life

2- 4 months

1 Month

How is Romano Cheese and Doogh made?

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