How to make Bulgarian Yogurt and Provolone Cheese?

Bulgarian Yogurt

Provolone Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Skim milk, Whole milk

Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter

1.2.1 Fermentation Agent

Lactobacillus delbrueckii subsp. bulgaricus

Not Applicable

1.3 Things you need

Bowl, Live cultures

2 Bowls, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

Unknown

Not Available

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

4 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.3 Shelf Life

2- 3 Months

2- 3 weeks

How is Bulgarian Yogurt and Provolone Cheese made?

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