How to make Yakult and Kaymak?

Yakult

Kaymak

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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

Live Lactobacillus caseis, Skimmed milk, Sugar, Water

2 Bowls

6-7 days fermentation

37.40 °F

1 Month

100

Homogenized Milk, Whipped cream

Container, Large pot, Pyrex dish, Shallow pan

24 hours

480

39.20 °F

5- 7 days

How is Yakult and Kaymak made?

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