How to make Buffalo Curd and Filled Milk?

Buffalo Curd

Filled Milk

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Curd, Few drops of lemon juice, Milk

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

Container, Sauce pan

Overnight

39.20 °F

2- 3 weeks

100

Skim milk, Vegetable Oil

383.00 °F

How is Buffalo Curd and Filled Milk made?

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