How to make Mursik and Blue Cheese?
Ingredients
Pasteurized cow or goat milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Lactobacillus plantarum
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Dried Gourd
2 Bowls, Sauce pan, Stirrer
Preparation Time
2- 3 hours
15- 20 minutes
Refrigeration Temperature
Shelf Life
Around 3 months
3-4 weeks