How to make Yak Milk and Romano Cheese?

Yak Milk

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Not Applicable

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

Not Applicable

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

1.4 Time Duration

1.4.1 Preparation Time

Not Applicable

10- 12 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

84.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Not Available

2- 4 months

How is Yak Milk and Romano Cheese made?

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