How to make Cheddar Cheese and Buffalo Curd?

Cheddar Cheese

Buffalo Curd

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How to make

Serving Size

100

Ingredients

C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk

Curd, Few drops of lemon juice, Milk

Fermentation Agent

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

Things you need

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap

Container, Sauce pan

Time Duration

Preparation Time

3-9 months of aging

Overnight

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

46.40 °F39.20 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

2- 3 weeks

How is Cheddar Cheese and Buffalo Curd made?

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