How to make Whipped cream and Romano Cheese?

Whipped cream

Romano Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

½ cup Sugar, 1 cup of Heavy Cream

Bowl, Blender

10- 15 minutes

40.00 °F

3 days

100

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Streptococcus thermophilus

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

10- 12 hours

5 months

39.20 °F

2- 4 months

How is Whipped cream and Romano Cheese made?

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