Ingredients
Buttermilk, Cottage cheese, Milk, Yogurt
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Applicable
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Bowl, Cheesecloth, Container, Plastic wrap, Strainer
2 Bowls, Sauce pan, Stirrer
Preparation Time
8- 10 hours
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
Around 6 months
3-4 weeks