How to make Kaymak and Curd?
Ingredients
Homogenized Milk, Whipped cream
Milk, Yogurt
Fermentation Agent
-
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Container, Large pot, Pyrex dish, Shallow pan
Large pot, Stirrer
Preparation Time
24 hours
3- 4 hours
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days