How to make Romano Cheese and Khoa?

Romano Cheese

Khoa

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Milk

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

Pan

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

1 hour

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

5 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F180.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

Up to 3 days

How is Romano Cheese and Khoa made?

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