How to make Buffalo Curd and Yogurt?
Ingredients
Curd, Few drops of lemon juice, Milk
Milk, Salt, Vinegar
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
-
Things you need
Container, Sauce pan
Bowl, Pan, Stirrer
Preparation Time
Overnight
8- 10 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
3- 5 days