How to make Buffalo Curd and Clabber?

Buffalo Curd

Clabber

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

Raw milk or unpasteurized milk

1.2.1 Fermentation Agent

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

Not Applicable

1.3 Things you need

Container, Sauce pan

Glass container with lid, Cheesecloth, Container

1.4 Time Duration

1.4.1 Preparation Time

Overnight

2 days

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

1 Month

How is Buffalo Curd and Clabber made?

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