How to make Romano Cheese and Clabber?

Romano Cheese

Clabber

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Raw milk or unpasteurized milk

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

Glass container with lid, Cheesecloth, Container

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

2 days

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

1 Month

How is Romano Cheese and Clabber made?

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