How to make Neufchatel Cheese and Bulgarian Yogurt?
Ingredients
Cow milk, Rennet, Starter culture
Skim milk, Whole milk
Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
2 Bowls, Sauce pan, Stirrer
Bowl, Live cultures
Preparation Time
15- 20 minutes
Unknown
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 Months