How to make Romano Cheese and Paneer?

Romano Cheese

Paneer

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Few drops of lemon juice, Milk, Salt, Vinegar

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

Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

30- 40 minutes

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 °F99.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

5- 7 days

How is Romano Cheese and Paneer made?

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