How to make Bulgarian Yogurt and Blue Cheese?
Ingredients
Skim milk, Whole milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Bowl, Live cultures
2 Bowls, Sauce pan, Stirrer
Preparation Time
Unknown
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 Months
3-4 weeks