How to make Buffalo Curd and Zincica?
Ingredients
Curd, Few drops of lemon juice, Milk
Sheep Milk
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Container, Sauce pan
Not Applicable
Preparation Time
Overnight
2 days
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
10 to 14 days