How to make Roquefort Cheese and Doogh?
Ingredients
Rennet, Sea salt, Sheep Milk
Carbonated water, Mint, Salt, Yogurt
Fermentation Agent
Pencillium roqueforti
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Cup
Preparation Time
3- 4 hours
15- 20 minutes
Aging time
3 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month