How to make Blue Cheese and Kumis?

Blue Cheese

Kumis

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How to make

Serving Size

100

200

Ingredients

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

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

Fermentation Agent

Mold Penicillium glaucum, Mold Penicillium roqueforti

Things you need

2 Bowls, Sauce pan, Stirrer

Container

Time Duration

Preparation Time

15- 20 minutes

3 to 5 days

Cooking Time

few hours

Aging time

Storage & Shelf Life

Refrigeration Temperature

39.20 °F55.00 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

How is Blue Cheese and Kumis made?

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