How to make Romano Cheese and Matzoon?

Romano Cheese

Matzoon

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1 How to make

1.1 Serving Size

100

450

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1/2 litre milk, Yeast

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

Glass container with lid, Bowl, Microwave oven, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

3- 4 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 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 4 months

Unknown

How is Romano Cheese and Matzoon made?

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