How to make Bulgarian Yogurt and Ricotta Cheese?
Ingredients
Skim milk, Whole milk
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Not Applicable
Things you need
Bowl, Live cultures
Bowl, Cheesecloth, Sauce pan, Stirrer
Preparation Time
Unknown
2- 3 hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 Months
1- 2 Weeks