Original yogurt is prepared in Bulgaria from goats’ or cows’ boiled, high solids milk, inoculated at40-45°C with a portion of previously soured milk. To keep the temperature constant the pot containinginoculated milk is thoroughly wrapped in furs and placed for 8-10 h in the oven until a smooth, relativelyhighly viscous, firm and cohesive curd with very little wheying off is formed.
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