Ingredients
Curd, Few drops of lemon juice, Milk
Villi culture, Whole milk
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Things you need
Container, Sauce pan
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Preparation Time
Overnight
24 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
15 days