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How to make Gjetost Cheese and Romano Cheese?
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Gjetost Cheese
Romano Cheese
How to make Romano Cheese and Gjetost Cheese
Summary
Calories
Nutrition
Benefits
What is
How to make
All
How to make
Serving Size
100
100
Ingredients
Shallow pan, Wooden stirrer & wooden spoon
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Not Applicable
Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Time Duration
Preparation Time
15- 20 minutes
10- 12 hours
Cooking Time
Unknown
90
Aging time
Not Available
5 months
Storage & Shelf Life
Refrigeration Temperature
383.00 °F
1
39.20 °F
19
Shelf Life
2- 3 weeks
2- 4 months
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