How to make Bulgarian Yogurt and Fontina Cheese?

Bulgarian Yogurt

Fontina Cheese

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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

Brine solution, Calcium Chloride, Cow milk, Rennet

Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press

10- 12 hours

3 months

39.20 °F

2- 3 Months

How is Bulgarian Yogurt and Fontina Cheese made?

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