How to make Ryazhenka and Romano Cheese?

Ryazhenka

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

Container, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

1.4.2 Cooking Time

480

1.4.3 Aging time

Not Available

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

2- 4 months

How is Ryazhenka and Romano Cheese made?

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