How to make homemade romano, this cheese recipe is a handy one to make a home, because it is so flexible in regards to which kind of milk you can use to make your own Romano cheese in your own home.
Not only can cow’s milk, sheep’s milk, or goat’s milk be used, but also you can be used equal parts of either goat & cow’s milk, or sheep and cow’s milk. Now, that gives you some flexibility, just use whatever milk you have on-hand to make this tasty cheese.
Originally, romano cheese came from Italy and this cheese got its name from the city of Rome its self. Romano cheese is usually aged and grated, so this type of cheese is a bit on the harder and dryer side when compared to other cheeses to make. It adds an excellent flavour when used in all sorts of Italian dishes.
Here is How to Make your own Homemade Romano Cheese Making Recipe:
Place 3 ½ gallons of whole milk in a clean pot. Using a hot water bath, slowly bring the temperature of the milk up to about 39 degrees C or 101 degrees F.
Holding the temperature steady, add ½ tsp. of the powder culture, Thermo C, to the milk. Stir the cultere in well.
Let rest for 12 minutes after stirring.
Mix ¾ tsp rennet into ½ cup of cool water. Then stir in thoroughly with the milk. Please note; if you are only using cow’s milk, you will need to increase the amount of rennet to 1full tsp. And as always, if using homogenized milk, equal amounts of calcium chloride and rennet should be used, but add the calcium chloride to the milk before adding the rennet.
In about 10 minutes, start checking to see if the curd has set. This could take up to 25 minutes, so be patient.
Once the curd is set, cut into ½ inch cubes and then stir gently for a few minutes. This will help to reduce the size of the curds to about the size of a barley grain.
Now raise the temperature of the curds to about 43 degrees C or 110 degrees gradually over 15 minutes. Then keep the temperature steady for another 15 minutes, while you gently stir the curds.
Now it is time to drain the curds into a strainer or a colander lined with a clean cheese cloth. Then working quickly, place the curds into a fresh cheese cloth and then into your cheese press. Press the curds for overnight or about 16 hours.
Remove the wheel of cheese from the press and soak the cheese in a heavy salt brine for about 10-12 hours. The longer you leave the cheese in the brine, the saltier it will be. So you can adjust the time in the brine to suit your taste.
After removing from the brine, allow the cheese to air dry in a refrigerator. It will take a few days for the cheese to dry. While it’s drying, sprinkle the rind with salt and using the palm of your hand, rub the salt into the rind. This will help the rind to harden and will keep mould from growing on it. Wax the cheese with a cream wax when the rind has completely dried. Let it age four months, turning once in a while. Then it is ready to eat!
Now you can try some of your very own homemade romano cheese in your cooking, the next time you make an Italian dish.
(Note: You may save the whey from making romano cheese to use in making homemade ricotta cheese, which I also have on this website.)