How to make Bulgarian Yogurt and Provolone Cheese?
Ingredients
Skim milk, Whole milk
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Not Applicable
Things you need
Bowl, Live cultures
2 Bowls, Sauce pan, Stirrer
Preparation Time
Unknown
Not Available
Aging time
Not Available
4 months
Refrigeration Temperature
Shelf Life
2- 3 Months
2- 3 weeks