How to make Soured Milk and Blue Cheese?
Ingredients
Lemon, Milk, Vinegar
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Container
2 Bowls, Sauce pan, Stirrer
Preparation Time
5 minutes
15- 20 minutes
Refrigeration Temperature