How to make Curd and Blue Cheese?
Ingredients
Milk, Yogurt
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Large pot, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
3- 4 hours
15- 20 minutes
Aging time
Not Applicable
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks