How to make Romano Cheese and Basundi?

Romano Cheese

Basundi

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Cardamom, Charoli, Milk, Saffron strands, Sugar

1.2.1 Fermentation Agent

Streptococcus thermophilus

Not Applicable

1.3 Things you need

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

2 Bowls, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

10- 15 minutes

1.4.2 Cooking Time

1.4.3 Aging time

5 months

Not Applicable

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 4 months

3- 5 days

How is Romano Cheese and Basundi made?

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