Ingredients
Baking soda, Milk, Sugar, Vanilla extract
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Applicable
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
2 Bowls, Sauce pan, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
2- 3 hours
15- 20 minutes
Aging time
Not Applicable
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks