Serving Size
Ingredients
Fermentation Agent
Things you need
Preparation Time
Cooking Time
Aging time
Refrigeration Temperature
Shelf Life
A pinch of Salt, Curd, Milk, Yogurt
Caster sugar, Creme fraiche, Liquid Nitrogen, Mastic beads, Milk, Orange blossom water, Sahlab powder
Bowl, Mortar, Pestle, Sauce pan