Ingredients
Curd, Few drops of lemon juice, Milk
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
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Things you need
Container, Sauce pan
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Preparation Time
Overnight
2- 3 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days