How to make Blue Cheese and Mursik?

Blue Cheese

Mursik

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Pasteurized cow or goat milk

1.2.1 Fermentation Agent

Mold Penicillium glaucum, Mold Penicillium roqueforti

Lactobacillus plantarum

1.3 Things you need

2 Bowls, Sauce pan, Stirrer

Dried Gourd

1.4 Time Duration

1.4.1 Preparation Time

15- 20 minutes

2- 3 hours

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

Not Available

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °FNA

-20 383

1.5.2 Shelf Life

3-4 weeks

Around 3 months

How is Blue Cheese and Mursik made?

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