How to make Bulgarian Yogurt and Whey Protein?

Bulgarian Yogurt

Whey Protein

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Skim milk, Whole milk

Lactobacillus delbrueckii subsp. bulgaricus

Bowl, Live cultures

40.00 °F

2- 3 Months

100

Buttermilk, Cottage cheese, Milk, Yogurt

Bowl, Cheesecloth, Container, Plastic wrap, Strainer

8- 10 hours

72.00 °F

Around 6 months

How is Bulgarian Yogurt and Whey Protein made?

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