How to make Buffalo Curd and Neufchatel Cheese?
Ingredients
Curd, Few drops of lemon juice, Milk
Cow milk, Rennet, Starter culture
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
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Things you need
Container, Sauce pan
2 Bowls, Sauce pan, Stirrer
Preparation Time
Overnight
15- 20 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks