How to make Romano Cheese and Ricotta Cheese?

Romano Cheese

Ricotta Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar

1.2.1 Fermentation Agent

Streptococcus thermophilus

Not Applicable

1.3 Things you need

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press

Bowl, Cheesecloth, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

2- 3 hours

1.4.2 Cooking Time

1.4.3 Aging time

5 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F99.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

1- 2 Weeks

How is Romano Cheese and Ricotta Cheese made?

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