How to make Blue Cheese and Bulgarian Yogurt?
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Skim milk, Whole milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
2 Bowls, Sauce pan, Stirrer
Bowl, Live cultures
Preparation Time
15- 20 minutes
Unknown
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 Months