How to make Roquefort Cheese and Smetana?
Ingredients
Rennet, Sea salt, Sheep Milk
Pasteurized Heavy Cream, Yogurt
Fermentation Agent
Pencillium roqueforti
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Bowl
Preparation Time
3- 4 hours
24-36 hours
Cooking Time
90
Not Applicable
Aging time
3 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
10 to 14 days