How to make Buffalo Curd and Ryazhenka?
Ingredients
Curd, Few drops of lemon juice, Milk
Milk
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Container, Stirrer
Preparation Time
Overnight
NA
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks