How to make Buffalo Curd and Pomazankove Maslo?

Buffalo Curd

Pomazankove Maslo

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

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

Bowl, Pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

Overnight

20- 30 minutes

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

1- 2 Weeks

How is Buffalo Curd and Pomazankove Maslo made?

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