How to make Romano Cheese and Milk Skin?

Romano Cheese

Milk Skin

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

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

Not Applicable

1.4.2 Cooking Time

1.4.3 Aging time

5 months

Not Applicable

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

1 Month

How is Romano Cheese and Milk Skin made?

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