How to make Chaas and Buffalo Curd?
Ingredients
Milk, Salt
Curd, Few drops of lemon juice, Milk
Fermentation Agent
-
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Container, Sauce pan
Preparation Time
5- 10 minutes
Overnight
Refrigeration Temperature
Shelf Life
1- 2 Weeks
2- 3 weeks