Ingredients
Curd, Few drops of lemon juice, Milk
Baking soda, Milk, Sugar, Vanilla extract
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
-
Things you need
Container, Sauce pan
2 Bowls, Sauce pan, Stirrer
Preparation Time
Overnight
2- 3 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks