How to make Buffalo Curd and Creme Anglaise?

Buffalo Curd

Creme Anglaise

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

Milk, Sugar, Vanilla extract, Yolk

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

Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

Overnight

5- 10 minutes

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

2 days

How is Buffalo Curd and Creme Anglaise made?

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