Author Topic: Romano starters  (Read 2487 times)

Nicki

  • Guest
Romano starters
« on: November 10, 2012, 12:12:08 AM »
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

bbracken677

  • Guest
Re: Romano starters
« Reply #1 on: December 14, 2012, 01:39:48 AM »
There is a culture mix called "su casu" that is for italian cheese makes such as romano.

Tomer1

  • Guest
Re: Romano starters
« Reply #2 on: December 14, 2012, 10:13:07 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.

Sailor Con Queso

  • Guest
Re: Romano starters
« Reply #3 on: December 14, 2012, 03:09:16 PM »
Ta60 should always be used with L. helveticus like LH-100

margaretsmall

  • Guest
Re: Romano starters
« Reply #4 on: December 14, 2012, 10:46:56 PM »
Would nicki need lipase if she's using goats milk?
MArgaret

bbracken677

  • Guest
Re: Romano starters
« Reply #5 on: December 16, 2012, 11:36:39 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?