How to make Buffalo Curd and Mursik?
Ingredients
Curd, Few drops of lemon juice, Milk
Pasteurized cow or goat milk
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Lactobacillus plantarum
Things you need
Container, Sauce pan
Dried Gourd
Preparation Time
Overnight
2- 3 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
Around 3 months