How to make Blue Cheese and Buffalo Curd?

Blue Cheese

Buffalo Curd

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How to make

Serving Size

100

Ingredients

Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria

Curd, Few drops of lemon juice, Milk

Fermentation Agent

Mold Penicillium glaucum, Mold Penicillium roqueforti

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Things you need

2 Bowls, Sauce pan, Stirrer

Container, Sauce pan

Time Duration

Preparation Time

15- 20 minutes

Overnight

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

2- 3 weeks

How is Blue Cheese and Buffalo Curd made?

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