Author Topic: Romano starters  (Read 784 times)

Offline Nik3rs

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Romano starters
« on: November 09, 2012, 06:12:08 PM »
Hi everyone

I am having a go at making Romano. I was wondering if any one had any recommendations about the best thermo starter to use.

I am making it with goats milk as well.

Nicki


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Offline bbracken677

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Re: Romano starters
« Reply #1 on: December 13, 2012, 07:39:48 PM »
There is a culture mix called "su casu" that is for italian cheese makes such as romano.

Offline Tomer1

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Re: Romano starters
« Reply #2 on: December 14, 2012, 04:13:07 AM »
Basically you can use plain yogurt as a starter or alternativly a dry culture like the TA60\61.   Lipase should also be used, espacially with working with heat treated milk to give "that" aroma and flavor.
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Offline Sailor Con Queso

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Re: Romano starters
« Reply #3 on: December 14, 2012, 09:09:16 AM »
Ta60 should always be used with L. helveticus like LH-100
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Offline margaretsmall

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Re: Romano starters
« Reply #4 on: December 14, 2012, 04:46:56 PM »
Would nicki need lipase if she's using goats milk?
MArgaret


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Offline bbracken677

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Re: Romano starters
« Reply #5 on: December 16, 2012, 05:36:39 PM »
I wouldn't think so...

One question regarding romano/parmesan starter...for a 3 gallon make, but 1/4 tsp of thermo be sufficient, provided the milk was 33% raw and 67% p/h milk?