How to make Romano Cheese and Cuajada?
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
Preparation Time
10- 12 hours
1 hour
Cooking Time
90
few hours
Refrigeration Temperature
Shelf Life
2- 4 months
1 Month