How to make Romano Cheese and Buffalo Curd?

Romano Cheese

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Streptococcus thermophilus

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

1.3 Things you need

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

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

Overnight

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

2- 3 weeks

How is Romano Cheese and Buffalo Curd made?

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