How to make Buffalo Curd and Kaymak?
Ingredients
Curd, Few drops of lemon juice, Milk
Homogenized Milk, Whipped cream
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Container, Large pot, Pyrex dish, Shallow pan
Preparation Time
Overnight
24 hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days