How to make Zincica and Bulgarian Yogurt?
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
Preparation Time
2 days
Unknown
Cooking Time
2 days
Unknown
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
10 to 14 days
2- 3 Months