How to make Buffalo Curd and Dulce de leche?
Ingredients
Curd, Few drops of lemon juice, Milk
Baking soda, Milk, Sugar, Vanilla extract
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
2 Bowls, Sauce pan, Stirrer
Preparation Time
Overnight
2- 3 hours
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks