Ingredients
Curd, Few drops of lemon juice, Milk
Pasteurized Milk, Yogurt, Yogurt Culture
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
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Things you need
Container, Sauce pan
2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer
Preparation Time
Overnight
24-36 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
1- 2 Weeks