I gave my 2 pound tub of home made bleu cheese dressing a week to ferment in the fridge, and while it tasted good the day I made it, now it is wonderful. I kind of used this recipe though I used full fat yogurt, left out the salt and added a little olive oil plus some plain kefir for the bacteria. The bleu cheese flavor is so much richer than store bought brand, is MUCH less salty, and the texture is better too. I'll be using it on summer salads of leaves of Iron Clay vigna, katuk, and sweet potatoes, and this winter on cold weather crops salads. I can never figure why Blue is spelled both ways!