How to make Soured Milk and Romano Cheese?

Soured Milk

Romano Cheese

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How to make

Serving Size

100

Ingredients

Lemon, Milk, Vinegar

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Fermentation Agent

Streptococcus thermophilus

Things you need

Container

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

Time Duration

Preparation Time

5 minutes

10- 12 hours

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 Soured Milk and Romano Cheese made?

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