How to make Blue Cheese and Curd?
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Milk, Yogurt
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Large pot, Stirrer
Preparation Time
15- 20 minutes
3- 4 hours
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days