How to make Roquefort Cheese and Doogh?

Roquefort Cheese

Doogh

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Rennet, Sea salt, Sheep Milk

Pencillium roqueforti

Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap

3- 4 hours

3 weeks

39.20 °F

3-4 weeks

100

Carbonated water, Mint, Salt, Yogurt

Cup

15- 20 minutes

39.20 °F

1 Month

How is Roquefort Cheese and Doogh made?

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