1/4teaspoonlipase powderdissolved in 1/4 cup cool water 30 minutes*
1/4teaspooncalcium chloridedissolved in 1/4 cup cool water
1/4teaspoonrennetdissolved in 1/4 cup cool water
Begin by heating the milk to 90F.
Once the milk is at 90F, the culture can be added. Allow the milk to ripen at 90F for 60 min.
At 40 minutes add the re-hydrated lipase Stir this in well.
When the time is up add diluted calcium chloride and mix for 30 seconds.
Then add diluted rennet and stir gently with an up-and-down motion for 1 minute.
The milk now needs to sit quiet for 30 minutes until you get a clean break.
Cut the curd into 1/4-inch cubes. You need nice small curd cubes.
Heat the curds to 116 degrees over the course of 45 minutes, raising the temperature by 2 degrees every 5 minutes. Watch the temperature constantly.
Maintain the curds at 116 degrees for 30 minutes or until curd retains its shape when squeezed. Drain off the whey.
Line a 1-pound cheese mold with butter muslin or cheesecloth. Place the curds in the mold.
Press at 5 pounds for 15 minutes.
Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 10 pounds for 30 minutes.
Repeat the process but press at 20 pounds for 2 hours.
Repeat the process again but press at 40 pounds for 12 hours.
Remove the cheese from the mold. Peel away the cheesecloth.
Make a brine using 1 pound of cheese salt stired until disolved. Mix in calcium chloride and vinegar.
Soak the cheese in the brine for 6 hours in the refrigerator, flipping it every 90 minutes. Remove the cheese from the brine and pat dry.
Age the cheese at 55 degrees and 85 percent humidity. Turn it over frequently and check for mold. If there is any, you can remove it with a cloth dampened in vinegar or salt water.
After 2 months, lightly rub the cheese with olive oil to keep the rind from drying out. Age for another 3 to 10 months.
If using lipase with cow's milk, a lower fat milk should be used. I find a blend of 1/2 skim plus 1/2 whole milk should give a starting fat content of about 2.2%. If not using lipase, a full fat milk may be used.
Romano Cheese https://cultureatz.com/cheesepalooza-romano/