How to make Romano Cheese and Buttermilk?

Romano Cheese

Buttermilk

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

A pinch of Salt, Curd, Milk, Yogurt

1.2.1 Fermentation Agent

Streptococcus thermophilus

Lactococcus Lactis

1.3 Things you need

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

Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

15- 20 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

7- 10 days

How is Romano Cheese and Buttermilk made?

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