How to make Fontina Cheese and Bulgarian Yogurt?
Ingredients
Brine solution, Calcium Chloride, Cow milk, Rennet
Skim milk, Whole milk
Fermentation Agent
Not Available
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press
Bowl, Live cultures
Preparation Time
10- 12 hours
Unknown
Aging time
3 months
Not Available
Refrigeration Temperature
Shelf Life
2- 3 Months
2- 3 Months