How to make Buffalo Curd and Booza?

Buffalo Curd

Booza

Add ⊕

How to make

Serving Size

100

Ingredients

Curd, Few drops of lemon juice, Milk

Caster sugar, Creme fraiche, Liquid Nitrogen, Mastic beads, Milk, Orange blossom water, Sahlab powder

Fermentation Agent

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Things you need

Container, Sauce pan

Bowl, Mortar, Pestle, Sauce pan

Time Duration

Preparation Time

Overnight

30- 40 minutes

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

How is Buffalo Curd and Booza made?

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