How to make Ryazhenka and Romano Cheese?
Ingredients
Milk
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Not Applicable
Streptococcus thermophilus
Things you need
Container, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
NA
10- 12 hours
Aging time
Not Available
5 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 4 months