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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: Nicki on November 10, 2012, 12:12:08 AM
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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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There is a culture mix called "su casu" that is for italian cheese makes such as romano.
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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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Ta60 should always be used with L. helveticus like LH-100
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Would nicki need lipase if she's using goats milk?
MArgaret
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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?