How to make Provolone Cheese and Bulgarian Yogurt?

Provolone Cheese

Bulgarian Yogurt

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter

2 Bowls, Sauce pan, Stirrer

4 months

39.20 °F

2- 3 weeks

100

Skim milk, Whole milk

Lactobacillus delbrueckii subsp. bulgaricus

Bowl, Live cultures

40.00 °F

2- 3 Months

How is Provolone Cheese and Bulgarian Yogurt made?

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