How to make Romano Cheese and Butter Fat?
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
NA
Fermentation Agent
Streptococcus thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Not Available
Preparation Time
10- 12 hours
Not Available
Aging time
5 months
Not Available
Refrigeration Temperature
Shelf Life
2- 4 months
7- 10 days