How to make Cocoa Butter and Romano Cheese?

Cocoa Butter

Romano Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Cocoa beans, Cold water, Shallow pan, Wooden stirrer & wooden spoon

Bowl, Coffee grinder, Fan, Hammer, Press, Sieve

1 hour

39.20 °F

About a year

100

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Streptococcus thermophilus

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

10- 12 hours

5 months

39.20 °F

2- 4 months

How is Cocoa Butter and Romano Cheese made?

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