How to make Curd and Blue Cheese?
How to make
Serving Size
100
100
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
Time Duration
Preparation Time
3- 4 hours
15- 20 minutes
Cooking Time
15
20
Aging time
Not Applicable
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
5- 7 days
3-4 weeks
