Ingredients
Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet
Curd, Few drops of lemon juice, Milk
Fermentation Agent
-
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Bowl, Shallow dish, Stirrer
Container, Sauce pan
Preparation Time
10- 15 minutes
Overnight
Refrigeration Temperature
Shelf Life
24 months
2- 3 weeks