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How to make Cocoa Butter and Romano Cheese?


How to make Romano Cheese and Cocoa Butter


How to make

Serving Size
100   
100   

Ingredients
Cocoa beans, Cold water, Shallow pan, Wooden stirrer & wooden spoon   
Calcium Chloride, Rennet, Thermophilic starter, Whole milk   

Fermentation Agent
Not Applicable   
Streptococcus thermophilus   

Things you need
Bowl, Coffee grinder, Fan, Hammer, Press, Sieve   
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press   

Time Duration
  
  

Preparation Time
1 hour   
10- 12 hours   

Cooking Time
90   
90   

Aging time
Not Available   
5 months   

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F   
19
39.20 °F   
19

Shelf Life
About a year   
2- 4 months   

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