Serving Size
Ingredients
Fermentation Agent
Things you need
Preparation Time
Cooking Time
Aging time
Refrigeration Temperature
Shelf Life
Cultured buttermilk, Pasteurized Heavy Cream
Cheesecloth, Glass jar, Stirrer
Caster sugar, Creme fraiche, Liquid Nitrogen, Mastic beads, Milk, Orange blossom water, Sahlab powder
Bowl, Mortar, Pestle, Sauce pan