How to make Bulgarian Yogurt and Cashew Butter?

Bulgarian Yogurt

Cashew Butter

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Skim milk, Whole milk

Lactobacillus delbrueckii subsp. bulgaricus

Bowl, Live cultures

40.00 °F

2- 3 Months

100

2 cups of Cashew Nuts, Salt, Water

Bowl, Glass jar, Blender, Microwave oven, Sauce pan, Spatula

2- 3 hours

99.00 °F

1 Month

How is Bulgarian Yogurt and Cashew Butter made?

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