How to make Milk Powder and Romano Cheese?

Milk Powder

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

Not Applicable

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

1.4 Time Duration

1.4.1 Preparation Time

Not Available

10- 12 hours

1.4.2 Cooking Time

Not Available

1.4.3 Aging time

Not Applicable

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

2 years

2- 4 months

How is Milk Powder and Romano Cheese made?

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