How to make Buffalo Curd and Matzoon?

Buffalo Curd

Matzoon

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1 How to make

1.1 Serving Size

100

450

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

1/2 litre milk, Yeast

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

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

1.4 Time Duration

1.4.1 Preparation Time

Overnight

3- 4 hours

1.4.2 Cooking Time

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

Unknown

How is Buffalo Curd and Matzoon made?

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