How to make Romano Cheese and Creme Fraiche?

Romano Cheese

Creme Fraiche

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Cultured buttermilk, Pasteurized Heavy 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

Cheesecloth, Glass jar, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

5 minutes

1.4.2 Cooking Time

2 days

1.4.3 Aging time

5 months

Not Applicable

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

3- 5 days

How is Romano Cheese and Creme Fraiche made?

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