How to make Cashew Butter and Buffalo Curd?

Cashew Butter

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

2 cups of Cashew Nuts, Salt, Water

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Not Applicable

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

1.3 Things you need

Bowl, Glass jar, Blender, Microwave oven, Sauce pan, Spatula

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

99.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

1 Month

2- 3 weeks

How is Cashew Butter and Buffalo Curd made?

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