How to make Buffalo Curd and Eggnog?

Buffalo Curd

Eggnog

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

Bourbon, Brandy, Cinnamon stick, Cream, Egg yolk, Eggs, Milk, Nutmeg, Sugar, Wooden stirrer & wooden spoon

1.2.1 Fermentation Agent

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Not Applicable

1.3 Things you need

Container, Sauce pan

Bowl, Blender, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

Overnight

15- 20 minutes

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

Not Available

Not Applicable

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F40.00 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

5- 7 days

How is Buffalo Curd and Eggnog made?

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