How to make Romano Cheese and Booza?

Romano Cheese

Booza

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Caster sugar, Creme fraiche, Liquid Nitrogen, Mastic beads, Milk, Orange blossom water, Sahlab powder

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

Bowl, Mortar, Pestle, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

30- 40 minutes

1.4.2 Cooking Time

1.4.3 Aging time

5 months

Not Available

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

Not Available

How is Romano Cheese and Booza made?

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