How to make Buffalo Curd and Strained Yogurt?

Buffalo Curd

Strained Yogurt

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

Pasteurized Milk, Yogurt, Yogurt Culture

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

2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer

1.4 Time Duration

1.4.1 Preparation Time

Overnight

24-36 hours

1.4.2 Cooking Time

Unknown

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 Strained Yogurt made?

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