How to make Buffalo Curd and Bulgarian Yogurt?

Buffalo Curd

Bulgarian Yogurt

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

Skim milk, Whole milk

1.2.1 Fermentation Agent

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

Lactobacillus delbrueckii subsp. bulgaricus

1.3 Things you need

Container, Sauce pan

Bowl, Live cultures

1.4 Time Duration

1.4.1 Preparation Time

Overnight

Unknown

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F40.00 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

2- 3 Months

How is Buffalo Curd and Bulgarian Yogurt made?

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