Ingredients–
- 1 cup low fat cream
- 1/4 cup full fat milk
- 1 tsp lemon juice
Method–
- Transfer the cream in a sterilised glass jar
- Add lemon juice in milk and keep aside for 5 minutes
- Add the milk mixture with the cream
- Mix well
- Cover the jar and set aside for 24 hours at room temperature
- Refrigerate the jar for 6-8 hours
- It’s ready to be used now
