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