How to make Romano Cheese and Custard?

Romano Cheese

Custard

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Cream, Eggs, Flavour, Fruits, Milk, Sugar, Yolk

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, Container, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

Not Available

1.4.2 Cooking Time

Unknown

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

5- 7 days

How is Romano Cheese and Custard made?

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