Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
2 cups of Cashew Nuts, Full fat milk, Sugar
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
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Things you need
2 Bowls, Sauce pan, Stirrer
Cardamom, Container, Mould, Wide bottom pan
Preparation Time
15- 20 minutes
5 minutes
Refrigeration Temperature
Shelf Life
3-4 weeks
Up to 3 days