How to make Blue Cheese and Yak Butter?
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Yak milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Available
Things you need
2 Bowls, Sauce pan, Stirrer
Tall wooden churn, Wooden Paddle
Preparation Time
15- 20 minutes
Not Available
Aging time
Not Available
24 hours
Refrigeration Temperature
Not Available
Shelf Life
3-4 weeks
About a year