How to make Kaymak and Mursik?
Ingredients
Homogenized Milk, Whipped cream
Pasteurized cow or goat milk
Fermentation Agent
-
Lactobacillus plantarum
Things you need
Container, Large pot, Pyrex dish, Shallow pan
Dried Gourd
Preparation Time
24 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
5- 7 days
Around 3 months