How to make Romano Cheese and Smetana?

Romano Cheese

Smetana

Add ⊕

How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Streptococcus thermophilus

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

10- 12 hours

5 months

39.20 °F

2- 4 months

100

Pasteurized Heavy Cream, Yogurt

Bowl

24-36 hours

39.20 °F

10 to 14 days

How is Romano Cheese and Smetana made?

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