How to make Cuajada and Romano Cheese?

Cuajada

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

1/2 litre milk, Sugar

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

Container, Strainer

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

1.4 Time Duration

1.4.1 Preparation Time

1 hour

10- 12 hours

1.4.2 Cooking Time

few hours

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 Cuajada and Romano Cheese made?

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