How to make Evaporated Milk and Romano Cheese?

Evaporated Milk

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized Milk

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

Sauce pan

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

1.4 Time Duration

1.4.1 Preparation Time

5- 10 minutes

10- 12 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Applicable

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

About a year

2- 4 months

How is Evaporated Milk and Romano Cheese made?

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