How to make Clabber and Romano Cheese?

Clabber

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Raw milk or unpasteurized milk

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

Glass container with lid, Cheesecloth, Container

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

1.4 Time Duration

1.4.1 Preparation Time

2 days

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

1 Month

2- 4 months

How is Clabber and Romano Cheese made?

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