How to make Clabber and Buffalo Curd?

Clabber

Buffalo Curd

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How to make

Serving Size

100

Ingredients

Raw milk or unpasteurized milk

Curd, Few drops of lemon juice, Milk

Fermentation Agent

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

Things you need

Glass container with lid, Cheesecloth, Container

Container, Sauce pan

Time Duration

Preparation Time

2 days

Overnight

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

1 Month

2- 3 weeks

How is Clabber and Buffalo Curd made?

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