Ingredients
Curd, Few drops of lemon juice, Milk
Cardamom, Charoli, Milk, Saffron strands, Sugar
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
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Things you need
Container, Sauce pan
2 Bowls, Sauce pan, Stirrer
Preparation Time
Overnight
10- 15 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
3- 5 days