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
Not Applicable
Things you need
Container, Sauce pan
Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer
Preparation Time
Overnight
30- 40 minutes
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days