How to make Cheddar Cheese and Buffalo Curd?

Cheddar Cheese

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

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

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

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

3-9 months of aging

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

46.40 °F39.20 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

2- 3 weeks

How is Cheddar Cheese and Buffalo Curd made?

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