How to make Romano Cheese and Evaporated Milk?
How to make
Serving Size
100
100
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Pasteurized Milk
Fermentation Agent
Streptococcus thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Sauce pan
Time Duration
Preparation Time
10- 12 hours
5- 10 minutes
Cooking Time
90
20
Aging time
5 months
Not Applicable
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
2- 4 months
About a year
