How to make Romano Cheese and Buttermilk?

Romano Cheese

Buttermilk

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

A pinch of Salt, Curd, Milk, Yogurt

Fermentation Agent

Streptococcus thermophilus

Lactococcus Lactis

Things you need

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

Stirrer

Time Duration

Preparation Time

10- 12 hours

15- 20 minutes

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 4 months

7- 10 days

How is Romano Cheese and Buttermilk made?

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