Ingredients
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Not Applicable
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Container, Sauce pan
Preparation Time
Not Available
Overnight
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2 days
2- 3 weeks