How to make Buffalo Curd and Kumis?

Buffalo Curd

Kumis

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How to make

Serving Size

100

200

Ingredients

Curd, Few drops of lemon juice, Milk

Mare's milk, Milk, Whey of sheep, goat or cow milk

Fermentation Agent

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Things you need

Container, Sauce pan

Container

Time Duration

Preparation Time

Overnight

3 to 5 days

Cooking Time

few hours

Aging time

Storage & Shelf Life

Refrigeration Temperature

39.20 °F55.00 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

How is Buffalo Curd and Kumis made?

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