How to make Romano Cheese and Matzoon?

Romano Cheese

Matzoon

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How to make

Serving Size

100

450

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1/2 litre milk, Yeast

Fermentation Agent

Streptococcus thermophilus

Things you need

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

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

Time Duration

Preparation Time

10- 12 hours

3- 4 hours

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 4 months

How is Romano Cheese and Matzoon made?

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