How to make Yakult and Pomazankove Maslo?

Yakult

Pomazankove Maslo

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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

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

Bowl, Pan, Stirrer

20- 30 minutes

39.20 °F

1- 2 Weeks

How is Yakult and Pomazankove Maslo made?

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