How to make Romano Cheese and Booza?

Romano Cheese

Booza

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

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

Fermentation Agent

Streptococcus thermophilus

Things you need

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

Bowl, Mortar, Pestle, Sauce pan

Time Duration

Preparation Time

10- 12 hours

30- 40 minutes

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 4 months

How is Romano Cheese and Booza made?

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