How to make Curd and Creme Anglaise?
Ingredients
Milk, Yogurt
Milk, Sugar, Vanilla extract, Yolk
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
-
Things you need
Large pot, Stirrer
Sauce pan, Stirrer
Preparation Time
3- 4 hours
5- 10 minutes
Refrigeration Temperature
Shelf Life
5- 7 days
2 days