How to make Yogurt and Romano Cheese?
Ingredients
Milk, Salt, Vinegar
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Not Available
Streptococcus thermophilus
Things you need
Bowl, Pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
8- 10 hours
10- 12 hours
Aging time
Not Available
5 months
Refrigeration Temperature
Shelf Life
3- 5 days
2- 4 months