How to make Strained Yogurt and Romano Cheese?

Strained Yogurt

Romano Cheese

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How to make

Serving Size

100

Ingredients

Pasteurized Milk, Yogurt, Yogurt Culture

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Fermentation Agent

Streptococcus thermophilus

Things you need

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

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

Time Duration

Preparation Time

24-36 hours

10- 12 hours

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

1- 2 Weeks

2- 4 months

How is Strained Yogurt and Romano Cheese made?

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