How to make Romano Cheese and Cuajada?

Romano Cheese

Cuajada

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1/2 litre milk, Sugar

Fermentation Agent

Streptococcus thermophilus

Things you need

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

Container, Strainer

Time Duration

Preparation Time

10- 12 hours

1 hour

Cooking Time

few hours

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 4 months

1 Month

How is Romano Cheese and Cuajada made?

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