How to make Yogurt and Blue Cheese?
Ingredients
Milk, Salt, Vinegar
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Bowl, Pan, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
8- 10 hours
15- 20 minutes
Refrigeration Temperature
Shelf Life
3- 5 days
3-4 weeks