How to make Buffalo Curd and Creme Anglaise?
Ingredients
Curd, Few drops of lemon juice, Milk
Milk, Sugar, Vanilla extract, Yolk
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Sauce pan, Stirrer
Preparation Time
Overnight
5- 10 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
2 days