How to make Curd and Pomazankove Maslo?

Curd

Pomazankove Maslo

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Milk, Yogurt

Lactococcus Bulgaricus, Streptococcus thermophilus

Large pot, Stirrer

3- 4 hours

39.20 °F

5- 7 days

100

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

Bowl, Pan, Stirrer

20- 30 minutes

39.20 °F

1- 2 Weeks

How is Curd and Pomazankove Maslo made?

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