Ingredients
Villi culture, Whole milk
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Container, Sauce pan
Preparation Time
24 hours
Overnight
Refrigeration Temperature
Shelf Life
15 days
2- 3 weeks