How to make Romano Cheese and Mursik?
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Pasteurized cow or goat milk
Fermentation Agent
Streptococcus thermophilus
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Dried Gourd
Preparation Time
10- 12 hours
2- 3 hours
Cooking Time
90
Not Applicable
Aging time
5 months
2 - 4 weeks
Refrigeration Temperature
Not Available
Shelf Life
2- 4 months
Around 3 months