Add the juice of half a lemon. Lemon introduces acidity, which helps kickstart the fermentation process. Result: thick, slightly tangy curd with good consistency. Add one whole chilli or one with the ...
ABSTRACT: Background: “Kossam”, a traditionally processed milk in Cameroon and sub-Saharan Africa, has been described as potential source of probiotic lactic acid bacteria (LAB). However, to our ...
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