How to make Buffalo Curd and Kaymak?

Buffalo Curd

Kaymak

Add ⊕

1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

Homogenized Milk, Whipped cream

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

Container, Large pot, Pyrex dish, Shallow pan

1.4 Time Duration

1.4.1 Preparation Time

Overnight

24 hours

1.4.2 Cooking Time

480

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

5- 7 days

How is Buffalo Curd and Kaymak made?

Every one of us would always choose a Dairy product which is easy and simple to make. Having got this notion, dairyproducts.nutriarena.com provides a tool to compare how to make Buffalo Curd and Kaymak. As we have already seen How to make Buffalo Curd? and How to make Kaymak? individually, here you can actually compare the way Buffalo Curd and Kaymak are made. Once you get to know how is Buffalo Curd and Kaymak made?, you will never choose a grocery store to buy them. It takes 480 minutes to make Kaymak. Get to know a faster cooking recipe out of the two, and also check out all those dairy products that require a Low Cooking Time.