How to make Romano Cheese and Clotted cream?

Romano Cheese

Clotted cream

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Milk, Plain cream

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, Measuring cup, Microwave oven, Pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

1 hour

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 °F175.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

Up to 3 days

How is Romano Cheese and Clotted cream made?

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