How to make Buffalo Curd and Viili?

Buffalo Curd

Viili

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How to make

Serving Size

100

Ingredients

Curd, Few drops of lemon juice, Milk

Villi culture, Whole milk

Fermentation Agent

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

Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides

Things you need

Container, Sauce pan

Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate

Time Duration

Preparation Time

Overnight

24 hours

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

39.20 °F64.00 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

15 days

How is Buffalo Curd and Viili made?

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