Serving Size
100
100
Ingredients
Rennet, Sea salt, Sheep Milk
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Fermentation Agent
Pencillium roqueforti
-
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Time Duration
Preparation Time
3- 4 hours
2- 3 hours
Cooking Time
90
20
Aging time
3 weeks
-
Storage & Shelf Life
Refrigeration Temperature
39.20 °F99.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
5- 7 days