How to make Buttermilk and Romano Cheese?

Buttermilk

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

A pinch of Salt, Curd, Milk, Yogurt

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Lactococcus Lactis

Streptococcus thermophilus

1.3 Things you need

Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

15- 20 minutes

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

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

7- 10 days

2- 4 months

How is Buttermilk and Romano Cheese made?

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