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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

Title: Romano starters
Post by: Nicki 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
Title: Re: Romano starters
Post by: bbracken677 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.
Title: Re: Romano starters
Post by: Tomer1 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.
Title: Re: Romano starters
Post by: Sailor Con Queso on December 14, 2012, 03:09:16 PM
Ta60 should always be used with L. helveticus like LH-100
Title: Re: Romano starters
Post by: margaretsmall on December 14, 2012, 10:46:56 PM
Would nicki need lipase if she's using goats milk?
MArgaret
Title: Re: Romano starters
Post by: bbracken677 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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