How to make Buffalo Curd and Soured Milk?

Buffalo Curd

Soured Milk

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Curd, Few drops of lemon juice, Milk

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Container, Sauce pan

Overnight

39.20 °F

2- 3 weeks

100

Lemon, Milk, Vinegar

Container

5 minutes

39.20 °F

How is Buffalo Curd and Soured Milk made?

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