How to make Kumis and Pomazankove Maslo?

Kumis

Pomazankove Maslo

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

200

Mare's milk, Milk, Whey of sheep, goat or cow milk

Container

3 to 5 days

few hours

55.00 °F

100

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

Bowl, Pan, Stirrer

20- 30 minutes

39.20 °F

1- 2 Weeks

How is Kumis and Pomazankove Maslo made?

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