How to make Pomazankove Maslo and Custard?

Pomazankove Maslo

Custard

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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

100

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

Bowl, Pan, Stirrer

20- 30 minutes

39.20 °F

1- 2 Weeks

100

Cream, Eggs, Flavour, Fruits, Milk, Sugar, Yolk

Bowl, Container, Stirrer

39.20 °F

5- 7 days

How is Pomazankove Maslo and Custard made?

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