How to make Buffalo Curd and Clabber?
Ingredients
Curd, Few drops of lemon juice, Milk
Raw milk or unpasteurized milk
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Glass container with lid, Cheesecloth, Container
Preparation Time
Overnight
2 days
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
1 Month