How to make Qurut and Blue Cheese?
Ingredients
Salt, Yogurt
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Container
2 Bowls, Sauce pan, Stirrer
Preparation Time
few days in sun
15- 20 minutes
Refrigeration Temperature
Shelf Life
Around 6 months
3-4 weeks