How to make Bulgarian Yogurt and Kaymak?

Bulgarian Yogurt

Kaymak

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Skim milk, Whole milk

Homogenized Milk, Whipped cream

1.2.1 Fermentation Agent

Lactobacillus delbrueckii subsp. bulgaricus

Not Applicable

1.3 Things you need

Bowl, Live cultures

Container, Large pot, Pyrex dish, Shallow pan

1.4 Time Duration

1.4.1 Preparation Time

Unknown

24 hours

1.4.2 Cooking Time

Unknown

480

1.4.3 Aging time

Not Available

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

5- 7 days

How is Bulgarian Yogurt and Kaymak made?

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