How to make Bulgarian Yogurt and Fontina Cheese?

Bulgarian Yogurt

Fontina Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Skim milk, Whole milk

Brine solution, Calcium Chloride, Cow milk, Rennet

1.2.1 Fermentation Agent

Lactobacillus delbrueckii subsp. bulgaricus

Not Available

1.3 Things you need

Bowl, Live cultures

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

1.4 Time Duration

1.4.1 Preparation Time

Unknown

10- 12 hours

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

3 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 Months

How is Bulgarian Yogurt and Fontina Cheese made?

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