How to make Ricotta Cheese and Bulgarian Yogurt?
Ingredients
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Skim milk, Whole milk
Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Bowl, Cheesecloth, Sauce pan, Stirrer
Bowl, Live cultures
Preparation Time
2- 3 hours
Unknown
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
2- 3 Months