How to make Romano Cheese and Cashew Butter?

Romano Cheese

Cashew Butter

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

2 cups of Cashew Nuts, Salt, Water

1.2.1 Fermentation Agent

Streptococcus thermophilus

Not Applicable

1.3 Things you need

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

Bowl, Glass jar, Blender, Microwave oven, Sauce pan, Spatula

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

2- 3 hours

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 °F99.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

1 Month

How is Romano Cheese and Cashew Butter made?

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