How to make Romano Cheese and Feta Cheese?

Romano Cheese

Feta Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

3 Litres of Milk, A tablet of Rennet, Salt, Unchlorinated Water, 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

Bowl, Cheesecloth, Container, Jar, Knife, Sauce pan, Strainer, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

24 hours

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 °F99.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

2- 3 Months

How is Romano Cheese and Feta Cheese made?

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