Ingredients
Curd, Few drops of lemon juice, Milk
Caster sugar, Creme fraiche, Liquid Nitrogen, Mastic beads, Milk, Orange blossom water, Sahlab powder
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Bowl, Mortar, Pestle, Sauce pan
Preparation Time
Overnight
30- 40 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
Not Available