How to make Buffalo Curd and Bulgarian Yogurt?
Serving Size
100
  
100
  
Ingredients
Curd, Few drops of lemon juice, Milk
  
Skim milk, Whole milk
  
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
  
Lactobacillus delbrueckii subsp. bulgaricus
  
Things you need
Container, Sauce pan
  
Bowl, Live cultures
  
Time Duration
  
  
Preparation Time
Overnight
  
Unknown
  
Cooking Time
NA
  
Unknown
  
Aging time
Not Available
  
Not Available
  
Storage & Shelf Life
  
  
Refrigeration Temperature
Shelf Life
2- 3 weeks
  
2- 3 Months