How to make Buffalo Curd and Chaas?
Ingredients
Curd, Few drops of lemon juice, Milk
Milk, Salt
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
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Things you need
Container, Sauce pan
2 Bowls, Sauce pan, Stirrer
Preparation Time
Overnight
5- 10 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
1- 2 Weeks