Ingredients
Curd, Few drops of lemon juice, Milk
1 cup of Heavy Cream, 8 cups of Whole 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, Sauce pan, Stirrer
Preparation Time
Overnight
2- 3 hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
1- 2 Weeks