How to make Curd and Creme Anglaise?
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
Preparation Time
3- 4 hours
5- 10 minutes
Aging time
Not Applicable
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
2 days