How to make Zincica and Creme Anglaise?
Ingredients
Sheep Milk
Milk, Sugar, Vanilla extract, Yolk
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Not Applicable
Things you need
Not Applicable
Sauce pan, Stirrer
Preparation Time
2 days
5- 10 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
10 to 14 days
2 days