How to make Buffalo Curd and Doogh?
Ingredients
Curd, Few drops of lemon juice, Milk
Carbonated water, Mint, Salt, Yogurt
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
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Things you need
Container, Sauce pan
Cup
Preparation Time
Overnight
15- 20 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
1 Month