How to make Basundi and Curd?
Ingredients
Cardamom, Charoli, Milk, Saffron strands, Sugar
Milk, Yogurt
Fermentation Agent
-
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Large pot, Stirrer
Preparation Time
10- 15 minutes
3- 4 hours
Refrigeration Temperature
Shelf Life
3- 5 days
5- 7 days