How to make Bulgarian Yogurt and Feta Cheese?
How to make
Serving Size
100
100
Ingredients
Skim milk, Whole milk
3 Litres of Milk, A tablet of Rennet, Salt, Unchlorinated Water, Yogurt
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Not Applicable
Things you need
Bowl, Live cultures
Bowl, Cheesecloth, Container, Jar, Knife, Sauce pan, Strainer, Stirrer
Time Duration
Preparation Time
Unknown
24 hours
Cooking Time
Unknown
2
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
40.00 °F
18
99.00 °F
5
Shelf Life
2- 3 Months
2- 3 Months
