Ingredients
Few drops of lemon juice, Milk, Salt, Vinegar
Curd, Few drops of lemon juice, Milk
Fermentation Agent
-
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer
Container, Sauce pan
Preparation Time
30- 40 minutes
Overnight
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks