How to make Romano Cheese and Soured Milk?

Romano Cheese

Soured Milk

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Streptococcus thermophilus

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

10- 12 hours

5 months

39.20 °F

2- 4 months

100

Lemon, Milk, Vinegar

Container

5 minutes

39.20 °F

How is Romano Cheese and Soured Milk made?

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