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How to make Kaymak and Romano Cheese?


How to make Romano Cheese and Kaymak


How to make

Serving Size
100   
100   

Ingredients
Homogenized Milk, Whipped cream   
Calcium Chloride, Rennet, Thermophilic starter, Whole milk   

Fermentation Agent
Not Applicable   
Streptococcus thermophilus   

Things you need
Container, Large pot, Pyrex dish, Shallow pan   
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press   

Time Duration
  
  

Preparation Time
24 hours   
10- 12 hours   

Cooking Time
480   
90   

Aging time
Not Available   
5 months   

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F   
19
39.20 °F   
19

Shelf Life
5- 7 days   
2- 4 months   

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Comparison of High Calorie Dairy Products

High Calorie Dairy Products

High Calorie Dairy Products


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