How to make Buffalo Curd and Junket?
Ingredients
Curd, Few drops of lemon juice, Milk
Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Bowl, Shallow dish, Stirrer
Preparation Time
Overnight
10- 15 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
24 months