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How to make Romano Cheese and Shrikhand?


How to make Shrikhand and Romano Cheese


How to make

Serving Size
100   
100   

Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk   
½ cup Sugar, Cardamom, Greek Yogurt, Milk, Nuts, Saffron strands   

Fermentation Agent
Streptococcus thermophilus   
Not Applicable   

Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press   
2 Bowls, Sauce pan, Stirrer   

Time Duration
  
  

Preparation Time
10- 12 hours   
3- 4 hours   

Cooking Time
90   
NA   

Aging time
5 months   
Not Available   

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F   
19
32.00 °F   
22

Shelf Life
2- 4 months   
Around 6 months   

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Comparison of Types of Cheese

Types of Cheese

Types of Cheese


Comparison of Types of Cheese