How to make Bulgarian Yogurt and Tilsit Cheese?
Ingredients
Skim milk, Whole milk
Pasteurized Cow milk, Rennet, Starter culture
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Not Applicable
Things you need
Bowl, Live cultures
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap
Preparation Time
Unknown
3-9 months of aging
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 Months
2- 3 weeks