How to make Romano Cheese and Strained Yogurt?

Romano Cheese

Strained Yogurt

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Pasteurized Milk, Yogurt, Yogurt Culture

Fermentation Agent

Streptococcus thermophilus

Things you need

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

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

Time Duration

Preparation Time

10- 12 hours

24-36 hours

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 4 months

1- 2 Weeks

How is Romano Cheese and Strained Yogurt made?

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