How to make Buffalo Curd and Matzoon?

Buffalo Curd

Matzoon

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How to make

Serving Size

100

450

Ingredients

Curd, Few drops of lemon juice, Milk

1/2 litre milk, Yeast

Fermentation Agent

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

Things you need

Container, Sauce pan

Glass container with lid, Bowl, Microwave oven, Sauce pan, Stirrer

Time Duration

Preparation Time

Overnight

3- 4 hours

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

How is Buffalo Curd and Matzoon made?

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