How to make Cheese and Blue Cheese?
Ingredients
Milk, Salt, Vinegar
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Applicable
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Cheesecloth, Measuring cup, Mould, Sauce pan, Strainer
2 Bowls, Sauce pan, Stirrer
Preparation Time
20- 25 minutes
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks