How to make Zincica and Bulgarian Yogurt?
How to make
Serving Size
100
100
Ingredients
Sheep Milk
Skim milk, Whole milk
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Not Applicable
Bowl, Live cultures
Time Duration
Preparation Time
2 days
Unknown
Cooking Time
2 days
Unknown
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
46.40 °F
15
40.00 °F
18
Shelf Life
10 to 14 days
2- 3 Months
