Ingredients
Few drops of lemon juice, Milk, Salt, Vinegar
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer
2 Bowls, Sauce pan, Stirrer
Preparation Time
30- 40 minutes
15- 20 minutes
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks