How to make Romano Cheese and Zincica?
How to make
Serving Size
100
100
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Sheep Milk
Fermentation Agent
Streptococcus thermophilus
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Not Applicable
Time Duration
Preparation Time
10- 12 hours
2 days
Cooking Time
90
2 days
Aging time
5 months
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
46.40 °F
15
Shelf Life
2- 4 months
10 to 14 days
