How to make Cuajada and Romano Cheese?
Ingredients
1/2 litre milk, Sugar
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Not Applicable
Streptococcus thermophilus
Things you need
Container, Strainer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
1 hour
10- 12 hours
Cooking Time
few hours
90
Aging time
Not Available
5 months
Refrigeration Temperature
Shelf Life
1 Month
2- 4 months