How to make Blue Cheese and Butter Fat?
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
NA
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Applicable
Things you need
2 Bowls, Sauce pan, Stirrer
Not Available
Preparation Time
15- 20 minutes
Not Available
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
7- 10 days