How to make Blue Cheese and Ricotta Cheese?

Blue Cheese

Ricotta Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

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

Mold Penicillium glaucum, Mold Penicillium roqueforti

2 Bowls, Sauce pan, Stirrer

15- 20 minutes

39.20 °F

3-4 weeks

100

1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar

Bowl, Cheesecloth, Sauce pan, Stirrer

2- 3 hours

99.00 °F

1- 2 Weeks

How is Blue Cheese and Ricotta Cheese made?

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