Ingredients
Curd, Few drops of lemon juice, Milk
Few drops of lemon juice, Milk, Salt, Vinegar
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
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Things you need
Container, Sauce pan
Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer
Preparation Time
Overnight
30- 40 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days