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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Grana (Grating Cheesee)
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Romano starters
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Topic: Romano starters (Read 2563 times)
Nicki
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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
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bbracken677
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Re: Romano starters
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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.
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Tomer1
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Re: Romano starters
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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.
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Sailor Con Queso
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Re: Romano starters
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Reply #3 on:
December 14, 2012, 03:09:16 PM »
Ta60 should always be used with L. helveticus like LH-100
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margaretsmall
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Re: Romano starters
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Reply #4 on:
December 14, 2012, 10:46:56 PM »
Would nicki need lipase if she's using goats milk?
MArgaret
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bbracken677
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Re: Romano starters
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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?
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Grana (Grating Cheesee)
»
Romano starters