How to make Blue Cheese and Camel milk?
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
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Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
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Things you need
2 Bowls, Sauce pan, Stirrer
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Preparation Time
15- 20 minutes
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Refrigeration Temperature
Shelf Life
3-4 weeks
3- 5 days