How to make Romano Cheese and Cuajada?
How to make
Serving Size
100
100
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
1/2 litre milk, Sugar
Fermentation Agent
Streptococcus thermophilus
Not Applicable
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
90
few hours
Aging time
5 months
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
2- 4 months
1 Month
