Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
½ cup Sugar, Cardamom, Greek Yogurt, Milk, Nuts, Saffron strands
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Applicable
Things you need
2 Bowls, Sauce pan, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
15- 20 minutes
3- 4 hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
Around 6 months