How to make Curd and Roquefort Cheese?
Ingredients
Milk, Yogurt
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Pencillium roqueforti
Things you need
Large pot, Stirrer
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
3- 4 hours
3- 4 hours
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks