Ingredients
Baking soda, Milk, Sugar, Vanilla extract
Curd, Few drops of lemon juice, Milk
Fermentation Agent
-
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Container, Sauce pan
Preparation Time
2- 3 hours
Overnight
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks