How to make Romano Cheese and Qurut?
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Salt, Yogurt
Fermentation Agent
Streptococcus thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Container
Preparation Time
10- 12 hours
few days in sun
Aging time
5 months
Not Available
Refrigeration Temperature
Not Available
Shelf Life
2- 4 months
Around 6 months