How to make Cream Cheese and Bulgarian Yogurt?

Cream Cheese

Bulgarian Yogurt

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Skim milk, Whole milk

1.2.1 Fermentation Agent

Mesophilic bacteria

Lactobacillus delbrueckii subsp. bulgaricus

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Bowl, Live cultures

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

Unknown

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F40.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

2- 3 Months

How is Cream Cheese and Bulgarian Yogurt made?

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