How to make Bulgarian Yogurt and Neufchatel Cheese?
Ingredients
Skim milk, Whole milk
Cow milk, Rennet, Starter culture
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
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Things you need
Bowl, Live cultures
2 Bowls, Sauce pan, Stirrer
Preparation Time
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15- 20 minutes
Refrigeration Temperature
Shelf Life
2- 3 Months
2- 3 weeks