How to make Curd and Creme Anglaise?
How to make
Serving Size
100
100
Ingredients
Milk, Yogurt
Milk, Sugar, Vanilla extract, Yolk
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Not Applicable
Things you need
Large pot, Stirrer
Sauce pan, Stirrer
Time Duration
Preparation Time
3- 4 hours
5- 10 minutes
Cooking Time
15
15
Aging time
Not Applicable
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
5- 7 days
2 days
