How to make Creme Anglaise and Bulgarian Yogurt?
How to make
Serving Size
100
100
Ingredients
Milk, Sugar, Vanilla extract, Yolk
Skim milk, Whole milk
Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Sauce pan, Stirrer
Bowl, Live cultures
Time Duration
Preparation Time
5- 10 minutes
Unknown
Cooking Time
15
Unknown
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
40.00 °F
18
Shelf Life
2 days
2- 3 Months
