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How to make Romano Cheese and Eggnog?


How to make Eggnog and Romano Cheese


How to make

Serving Size
100  
100  

Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk  
Bourbon, Brandy, Cinnamon stick, Cream, Egg yolk, Eggs, Milk, Nutmeg, Sugar, Wooden stirrer & wooden spoon  

Fermentation Agent
Streptococcus thermophilus  
-  

Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press  
Bowl, Blender, Stirrer  

Time Duration
  
  

Preparation Time
10- 12 hours  
15- 20 minutes  

Cooking Time
90  
-  

Aging time
5 months  
-  

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F  
19
40.00 °F  
18

Shelf Life
2- 4 months  
5- 7 days  

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Comparison of Types of Cheese

Types of Cheese

Types of Cheese


Comparison of Types of Cheese