How to make Yakult and Romano Cheese?

Yakult

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Live Lactobacillus caseis, Skimmed milk, Sugar, Water

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

2 Bowls, Not Applicable

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

1.4 Time Duration

1.4.1 Preparation Time

6-7 days fermentation

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

37.40 °F39.20 °F

-20 383

1.5.2 Shelf Life

1 Month

2- 4 months

How is Yakult and Romano Cheese made?

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