How to make Pomazankove Maslo and Doogh?

Pomazankove Maslo

Doogh

Add ⊕

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

Carbonated water, Mint, Salt, Yogurt

Cup

15- 20 minutes

39.20 °F

1 Month

How is Pomazankove Maslo and Doogh made?

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