How to make Yogurt and Romano Cheese?

Yogurt

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk, Salt, Vinegar

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Available

Streptococcus thermophilus

1.3 Things you need

Bowl, Pan, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

8- 10 hours

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

99.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

3- 5 days

2- 4 months

How is Yogurt and Romano Cheese made?

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