How to make Buffalo Curd and Ryazhenka?
How to make
Serving Size
100
100
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
Time Duration
Preparation Time
Overnight
NA
Cooking Time
NA
480
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
2- 3 weeks
2- 3 weeks
