How to make Romano Cheese and Qurut?
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Salt, Yogurt
Fermentation Agent
Streptococcus thermophilus
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Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Container
Preparation Time
10- 12 hours
few days in sun
Refrigeration Temperature
Shelf Life
2- 4 months
Around 6 months