How to make Buffalo Curd and Clotted cream?

Buffalo Curd

Clotted cream

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

Milk, Plain cream

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

Bowl, Measuring cup, Microwave oven, Pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

Overnight

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F175.00 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

Up to 3 days

How is Buffalo Curd and Clotted cream made?

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