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How to make Romano Cheese and Gjetost Cheese?
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Romano Cheese
Gjetost Cheese
How to make Gjetost Cheese and Romano Cheese
Summary
Calories
Nutrition
Benefits
What is
How to make
All
How to make
Serving Size
100
100
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Shallow pan, Wooden stirrer & wooden spoon
Fermentation Agent
Streptococcus thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
2 Bowls, Sauce pan, Stirrer
Time Duration
Preparation Time
10- 12 hours
15- 20 minutes
Cooking Time
90
Unknown
Aging time
5 months
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
383.00 °F
1
Shelf Life
2- 4 months
2- 3 weeks
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