How to make Romano Cheese and Kumis?

Romano Cheese

Kumis

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1 How to make

1.1 Serving Size

100

200

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Mare's milk, Milk, Whey of sheep, goat or cow milk

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

Container

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

3 to 5 days

1.4.2 Cooking Time

few hours

1.4.3 Aging time

5 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F55.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

Unknown

How is Romano Cheese and Kumis made?

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