Ingredients
Curd, Few drops of lemon juice, Milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Container, Sauce pan
2 Bowls, Sauce pan, Stirrer
Preparation Time
Overnight
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks