How to make Romano Cheese and Soured Milk?

Romano Cheese

Soured Milk

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Lemon, Milk, Vinegar

Fermentation Agent

Streptococcus thermophilus

Things you need

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

Container

Time Duration

Preparation Time

10- 12 hours

5 minutes

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 4 months

How is Romano Cheese and Soured Milk made?

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