How to make Bulgarian Yogurt and Buffalo Curd?

Bulgarian Yogurt

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Skim milk, Whole milk

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Lactobacillus delbrueckii subsp. bulgaricus

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

1.3 Things you need

Bowl, Live cultures

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

Unknown

Overnight

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 Months

2- 3 weeks

How is Bulgarian Yogurt and Buffalo Curd made?

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