How to make Romano Cheese and Kaymak?

Romano Cheese

Kaymak

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Homogenized Milk, Whipped cream

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

Container, Large pot, Pyrex dish, Shallow pan

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

24 hours

1.4.2 Cooking Time

480

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 Kaymak made?

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