How to make Romano Cheese and Eggnog?

Romano Cheese

Eggnog

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Streptococcus thermophilus

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

10- 12 hours

5 months

39.20 °F

2- 4 months

100

Bourbon, Brandy, Cinnamon stick, Cream, Egg yolk, Eggs, Milk, Nutmeg, Sugar, Wooden stirrer & wooden spoon

Bowl, Blender, Stirrer

15- 20 minutes

40.00 °F

5- 7 days

How is Romano Cheese and Eggnog made?

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