How to make Bulgarian Yogurt and Cream Cheese?
Ingredients
Skim milk, Whole milk
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Mesophilic bacteria
Things you need
Bowl, Live cultures
Bowl, Colander, Large pot, Muslin
Preparation Time
Unknown
2 weeks
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 Months
3-4 weeks