How to make Strained Yogurt and Kumis?

Strained Yogurt

Kumis

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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

Pasteurized Milk, Yogurt, Yogurt Culture

2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer

24-36 hours

39.20 °F

1- 2 Weeks

200

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

Container

3 to 5 days

few hours

55.00 °F

How is Strained Yogurt and Kumis made?

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