How to make Romano Cheese and Matzoon?

Romano Cheese

Matzoon

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Streptococcus thermophilus

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

10- 12 hours

5 months

39.20 °F

2- 4 months

450

1/2 litre milk, Yeast

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

3- 4 hours

39.20 °F

How is Romano Cheese and Matzoon made?

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