How to make Cheddar Cheese and Bulgarian Yogurt?
Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Skim milk, Whole milk
Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Bowl, Live cultures
Preparation Time
3-9 months of aging
Unknown
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 Months