How to make Buffalo Curd and Junket?

Buffalo Curd

Junket

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet

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, Shallow dish, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

Overnight

10- 15 minutes

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

24 months

How is Buffalo Curd and Junket made?

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