How to make Bulgarian Yogurt and Frozen Custard?
Ingredients
Skim milk, Whole milk
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Not Applicable
Things you need
Bowl, Live cultures
2 Bowls, Sauce pan, Stirrer
Preparation Time
Unknown
Not Available
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 Months
2 days