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Romano Cheese
Romano Cheese

Kaymak
Kaymak



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Romano Cheese
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Kaymak

How to make Romano Cheese and Kaymak?

1 How to make
1.1 Serving Size
100
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
90
480
1.4.3 Aging time
5 months
Not Available
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
How to make Fro..
39.20 °F
Rank: 19 (Overall)
39.20 °F
Rank: 19 (Overall)
How to make Frozen Yogurt?
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1.5.2 Shelf Life
2- 4 months
5- 7 days

How is Romano Cheese and Kaymak made?

Every one of us would always choose a Dairy product which is easy and simple to make. Having got this notion, dairyproducts.nutriarena.com provides a tool to compare how to make Romano Cheese and Kaymak. As we have already seen How to make Romano Cheese? and How to make Kaymak? individually, here you can actually compare the way Romano Cheese and Kaymak are made. Once you get to know how is Romano Cheese and Kaymak made?, you will never choose a grocery store to buy them.And why would you when you can make some delicious Romano Cheese in just 90 minutes. It takes 480 minutes to make Kaymak. Get to know a faster cooking recipe out of the two, and also check out all those dairy products that require a Low Cooking Time.