How to make Filled Milk and Romano Cheese?

Filled Milk

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Skim milk, Vegetable Oil

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

Unknown

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

1.4 Time Duration

1.4.1 Preparation Time

Not Defined

10- 12 hours

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

383.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Unknown

2- 4 months

How is Filled Milk and Romano Cheese made?

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