Ingredients
Curd, Few drops of lemon juice, Milk
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
2 Bowls, Sauce pan, Stirrer
Preparation Time
Overnight
Not Available
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
2 days