How to make Blue Cheese and Bulgarian Yogurt?

Blue Cheese

Bulgarian Yogurt

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Skim milk, Whole milk

1.2.1 Fermentation Agent

Mold Penicillium glaucum, Mold Penicillium roqueforti

Lactobacillus delbrueckii subsp. bulgaricus

1.3 Things you need

2 Bowls, Sauce pan, Stirrer

Bowl, Live cultures

1.4 Time Duration

1.4.1 Preparation Time

15- 20 minutes

Unknown

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F40.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

2- 3 Months

How is Blue Cheese and Bulgarian Yogurt made?

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