Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
3 Litres of Milk, A tablet of Rennet, Salt, Unchlorinated Water, Yogurt
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Applicable
Things you need
2 Bowls, Sauce pan, Stirrer
Bowl, Cheesecloth, Container, Jar, Knife, Sauce pan, Strainer, Stirrer
Preparation Time
15- 20 minutes
24 hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 Months