How to make Buffalo Curd and Kulfi?
Ingredients
Curd, Few drops of lemon juice, Milk
2 cups of Cashew Nuts, Full fat milk, Sugar
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
-
Things you need
Container, Sauce pan
Cardamom, Container, Mould, Wide bottom pan
Preparation Time
Overnight
5 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
Up to 3 days