How to make Smetana and Romano Cheese?
Ingredients
Pasteurized Heavy Cream, Yogurt
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Not Applicable
Streptococcus thermophilus
Things you need
Bowl
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
24-36 hours
10- 12 hours
Cooking Time
Not Applicable
90
Aging time
Not Available
5 months
Refrigeration Temperature
Shelf Life
10 to 14 days
2- 4 months