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