How to make Romano Cheese and Strained Yogurt?

Romano Cheese

Strained Yogurt

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Pasteurized Milk, Yogurt, Yogurt Culture

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

2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

24-36 hours

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

5 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 4 months

1- 2 Weeks

How is Romano Cheese and Strained Yogurt made?

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