How to make Cheshire Cheese and Buffalo Curd?

Cheshire Cheese

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Not Available

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

1.3 Things you need

Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer

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

4- 8 weeks

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

Around 3 months

2- 3 weeks

How is Cheshire Cheese and Buffalo Curd made?

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