How to make Romano Cheese and Cocoa Butter?

Romano Cheese

Cocoa Butter

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Cocoa beans, Cold water, Shallow pan, Wooden stirrer & wooden spoon

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, Coffee grinder, Fan, Hammer, Press, Sieve

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 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 4 months

About a year

How is Romano Cheese and Cocoa Butter made?

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