How to make Blue Cheese and Kumis?

Blue Cheese

Kumis

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1 How to make

1.1 Serving Size

100

200

1.2 Ingredients

Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria

Mare's milk, Milk, Whey of sheep, goat or cow milk

1.2.1 Fermentation Agent

Mold Penicillium glaucum, Mold Penicillium roqueforti

Not Applicable

1.3 Things you need

2 Bowls, Sauce pan, Stirrer

Container

1.4 Time Duration

1.4.1 Preparation Time

15- 20 minutes

3 to 5 days

1.4.2 Cooking Time

few hours

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F55.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

Unknown

How is Blue Cheese and Kumis made?

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