How to make Blue Cheese and Cuajada?
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
1/2 litre milk, Sugar
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
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Things you need
2 Bowls, Sauce pan, Stirrer
Container, Strainer
Preparation Time
15- 20 minutes
1 hour
Cooking Time
20
few hours
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month