How to make Qurut and Blue Cheese?
Ingredients
Salt, Yogurt
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Applicable
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Container
2 Bowls, Sauce pan, Stirrer
Preparation Time
few days in sun
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Not Available
Shelf Life
Around 6 months
3-4 weeks