How to make Bulgarian Yogurt and Fontina Cheese?
Ingredients
Skim milk, Whole milk
Brine solution, Calcium Chloride, Cow milk, Rennet
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Not Available
Things you need
Bowl, Live cultures
Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press
Preparation Time
Unknown
10- 12 hours
Aging time
Not Available
3 months
Refrigeration Temperature
Shelf Life
2- 3 Months
2- 3 Months