How to make Blue Cheese and Mursik?
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Pasteurized cow or goat milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Lactobacillus plantarum
Things you need
2 Bowls, Sauce pan, Stirrer
Dried Gourd
Preparation Time
15- 20 minutes
2- 3 hours
Cooking Time
20
Not Applicable
Aging time
Not Available
2 - 4 weeks
Refrigeration Temperature
Not Available
Shelf Life
3-4 weeks
Around 3 months