Ingredients
Pasteurized Milk, Yogurt, Yogurt Culture
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Applicable
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer
2 Bowls, Sauce pan, Stirrer
Preparation Time
24-36 hours
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
3-4 weeks