How to make Buffalo Curd and Yak Butter?
Ingredients
Curd, Few drops of lemon juice, Milk
Yak milk
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Available
Things you need
Container, Sauce pan
Tall wooden churn, Wooden Paddle
Preparation Time
Overnight
Not Available
Aging time
Not Available
24 hours
Refrigeration Temperature
Not Available
Shelf Life
2- 3 weeks
About a year