How to make Kumis and Blue Cheese?

Kumis

Blue Cheese

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1 How to make

1.1 Serving Size

200

100

1.2 Ingredients

Mare's milk, Milk, Whey of sheep, goat or cow milk

Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria

1.2.1 Fermentation Agent

Not Applicable

Mold Penicillium glaucum, Mold Penicillium roqueforti

1.3 Things you need

Container

2 Bowls, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

3 to 5 days

15- 20 minutes

1.4.2 Cooking Time

few hours

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

55.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Unknown

3-4 weeks

How is Kumis and Blue Cheese made?

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