How To Make Romano Cheese || Bandage-Wrapped

Video Description

Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/5artisancheesesworkshop/?video=oESOI5SgzJY Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=oESOI5SgzJY Sign up for Milkslinger emails: https://milkslinger.com/getmilkslingeremails?video=oESOI5SgzJY Many home cheesemakers, me included, struggle to know when when the curds are done cooking. In this video, I pay special attention to how the curds look, behave, and taste at each stage of the process, and it paid off! This cheese turned out beautifully. If you don't want to bandage wrap your cheese, you can age it by letting it develop a natural rind, or vac-pack it or wax it. Your choice! CHAPTERS 00:00 Romano Cheese 01:04 Making the Cheese 01:29 Calcium Chloride 02:07 The Culture 02:53 How I Feel About Lipase 03:33 The Rennet 04:10 Checking For A Clean Break 04:20 Cutting the Curds 04:46 Stirring and Cooking the Curds 07:56 Preparing and Filling the Mold 09:30 Pressing 10:32 Cheesecloth for Bandaging 13:18 Brining 14:06 Air Drying 15:02 Bandage-Wrapping 16:54 Aging 18:19 Opening 19:30 Cleaning: A Special Hack! 20:46 Cutting 21:18 Tasting 21:47 The Girl's Thoughts 23:04 The Boy's Thoughts 24:00 Why You Should Bookmark This Cheese Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.