How to make Buffalo Curd and Cuajada?
How to make
Serving Size
100
100
Ingredients
Curd, Few drops of lemon juice, Milk
1/2 litre milk, Sugar
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Container, Strainer
Time Duration
Preparation Time
Overnight
1 hour
Cooking Time
NA
few hours
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
2- 3 weeks
1 Month
