How to make Bulgarian Yogurt and Cheshire Cheese?
Ingredients
Skim milk, Whole milk
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Not Available
Things you need
Bowl, Live cultures
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Preparation Time
Unknown
2- 3 hours
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
2- 3 Months
Around 3 months