How to make Soured Milk and Roquefort Cheese?
Ingredients
Lemon, Milk, Vinegar
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Not Applicable
Pencillium roqueforti
Things you need
Container
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
5 minutes
3- 4 hours
Aging time
Not Available
3 weeks
Refrigeration Temperature