How to make Bulgarian Yogurt and Roquefort Cheese?

Bulgarian Yogurt

Roquefort Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Skim milk, Whole milk

Rennet, Sea salt, Sheep Milk

1.2.1 Fermentation Agent

Lactobacillus delbrueckii subsp. bulgaricus

Pencillium roqueforti

1.3 Things you need

Bowl, Live cultures

Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap

1.4 Time Duration

1.4.1 Preparation Time

Unknown

3- 4 hours

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

3 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 Months

3-4 weeks

How is Bulgarian Yogurt and Roquefort Cheese made?

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