How to make Bulgarian Yogurt and Kaymak?
How to make
Serving Size
100
100
Ingredients
Skim milk, Whole milk
Homogenized Milk, Whipped cream
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Not Applicable
Things you need
Bowl, Live cultures
Container, Large pot, Pyrex dish, Shallow pan
Time Duration
Preparation Time
Unknown
24 hours
Cooking Time
Unknown
480
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
40.00 °F
18
39.20 °F
19
Shelf Life
2- 3 Months
5- 7 days
