How to make Cuajada and Romano Cheese?
Ingredients
1/2 litre milk, Sugar
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
-
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
Refrigeration Temperature
Shelf Life
1 Month
2- 4 months