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
Not Available
Things you need
Container, Sauce pan
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Preparation Time
Overnight
2- 3 hours
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days