How to make Romano Cheese and Shrikhand?

Romano Cheese

Shrikhand

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

½ cup Sugar, Cardamom, Greek Yogurt, Milk, Nuts, Saffron strands

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

2 Bowls, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

3- 4 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 °F32.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

Around 6 months

How is Romano Cheese and Shrikhand made?

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