How to make Bulgarian Yogurt and Limburger Cheese?
Ingredients
Skim milk, Whole milk
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Brevibacterium linens
Things you need
Bowl, Live cultures
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
Unknown
15- 20 minutes
Aging time
Not Available
3 months
Refrigeration Temperature
Shelf Life
2- 3 Months
2- 3 weeks