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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ancient Greek and Roman cheese making involved the use of rennet to coagulate milk.
Origin: Ancient Greeks and Romans (Ancient era) — Mediterranean
See full technique reference →The process utilized rennet from the stomach lining of young animals or plant-based rennet from cardoon thistle to coagulate milk, which was then heated to around 30-40°C to create a suitable environment for bacterial growth and coagulation. The curdling process took around 30-60 minutes, depending on the type of milk and the desired level of coagulation.
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Primary Reaction
Coagulation
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