How to make Bulgarian Yogurt and Curd?
Ingredients
Skim milk, Whole milk
Milk, Yogurt
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Bowl, Live cultures
Large pot, Stirrer
Preparation Time
Unknown
3- 4 hours
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
2- 3 Months
5- 7 days