How to make Romano Cheese and Khoa?

Romano Cheese

Khoa

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Milk

Fermentation Agent

Streptococcus thermophilus

Things you need

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press

Pan

Time Duration

Preparation Time

10- 12 hours

1 hour

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F180.00 °F

-20 383

👆🏻

Shelf Life

2- 4 months

Up to 3 days

How is Romano Cheese and Khoa made?

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