How to make Cream Cheese and Bulgarian Yogurt?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Skim milk, Whole milk
Fermentation Agent
Mesophilic bacteria
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Bowl, Colander, Large pot, Muslin
Bowl, Live cultures
Preparation Time
2 weeks
Unknown
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 Months