How to make Romano Cheese and Mursik?

Romano Cheese

Mursik

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Pasteurized cow or goat milk

1.2.1 Fermentation Agent

Streptococcus thermophilus

Lactobacillus plantarum

1.3 Things you need

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

Dried Gourd

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

2- 3 hours

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

5 months

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °FNA

-20 383

1.5.2 Shelf Life

2- 4 months

Around 3 months

How is Romano Cheese and Mursik made?

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