Ingredients
½ cup Sugar, Cardamom, Greek Yogurt, Milk, Nuts, Saffron strands
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
2 Bowls, Sauce pan, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
3- 4 hours
15- 20 minutes
Refrigeration Temperature
Shelf Life
Around 6 months
3-4 weeks