Ingredients
½ cup Sugar, Cardamom, Greek Yogurt, Milk, Nuts, Saffron strands
Villi culture, Whole milk
Fermentation Agent
-
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Things you need
2 Bowls, Sauce pan, Stirrer
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Preparation Time
3- 4 hours
24 hours
Refrigeration Temperature
Shelf Life
Around 6 months
15 days