How to make Roquefort Cheese and Buffalo Curd?
How to make
Serving Size
100
100
Ingredients
Rennet, Sea salt, Sheep Milk
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Pencillium roqueforti
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Container, Sauce pan
Time Duration
Preparation Time
3- 4 hours
Overnight
Cooking Time
90
NA
Aging time
3 weeks
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
3-4 weeks
2- 3 weeks
