Author Topic: Milk for Romano  (Read 180 times)

Offline Raw Prawn

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Milk for Romano
« on: July 08, 2014, 09:51:42 PM »
I'm planning my first Romano but comparing at different recipes has posed a question: What milk to use?
Gianaclis Caldwell recommends high fat (6.8%) milk. Jim Wallace and Peter Dixon recommend low fat (2.2 and 2.8-3.0% respectively) milk.
Can anyone please throw some light on this discrepancy?
- Andrew


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Offline H-K-J

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Re: Milk for Romano
« Reply #1 on: July 09, 2014, 10:56:42 AM »
I know, I'm no help at all ;)
act as if it were impossible to fail.

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Re: Milk for Romano
« Reply #2 on: July 09, 2014, 07:29:27 PM »
LOL H-K-J  ;D

Typically, a romano has a higher protein content than fat content. Meaning Caldwell's looks like a type-o (not her only one either...). There used to be a table from the University of Guelph on milk composition per cheese type, but they took it offline  :(

I've had 100% success following Dixon's recipes, can't say the same with Caroll's and Jim's (ex.: Their jack cheese recipe. I don't know what that cheese is, but it's not jack! Jim don't know Jack! also lack of PH targets and P:F ratios).

So, definitely not an answer, but Dixon and Caldwell are very good, but in this case it looks like Caldwell made a type-o. Instead of 6.8%, maybe she meant 2.8% which is what Dixon recommends.
- Eric

Offline Raw Prawn

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Re: Milk for Romano
« Reply #3 on: July 09, 2014, 11:08:22 PM »
Thanks Eric.
That sounds reasonable. I thought that 6.8 sounded pretty outrageous.
The other possibility that occured to me was that it might refer to sheep's milk but, if I tried to do that with cow's milk, it would throw the P:F ratio way out.
I think I will go for 28% or thereabouts.
- Andrew

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Re: Milk for Romano
« Reply #4 on: July 10, 2014, 12:22:43 AM »
After a little Google Kung-Fu, I managed to find the milk composition per cheese type table. I saved the table in Excel form. Very useful IMO.
- Eric


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Offline Raw Prawn

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Re: Milk for Romano
« Reply #5 on: July 10, 2014, 04:53:25 AM »
Thanks again.
This does look useful. Please accept a cheese for your online martial arts.
- Andrew

Offline Raw Prawn

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Re: Milk for Romano
« Reply #6 on: July 10, 2014, 05:10:41 AM »
Looks like about 20-21% fat given the typical protein content of 32-34%.
- Andrew

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Re: Milk for Romano
« Reply #7 on: July 10, 2014, 08:06:27 AM »
Thanks for the cheese, Prawn  :)

I'm getting more like 2.5% for a 1.5:1 ratio

I guess it depends on protein content in your milk. I may differ from brand to brand.
- Eric