How to make Buffalo Curd and Creme Fraiche?
Ingredients
Curd, Few drops of lemon juice, Milk
Cultured buttermilk, Pasteurized Heavy Cream
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Cheesecloth, Glass jar, Stirrer
Preparation Time
Overnight
5 minutes
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
2- 3 weeks
3- 5 days