How to make Clabber and Buffalo Curd?

Clabber

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Raw milk or unpasteurized 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

Glass container with lid, Cheesecloth, Container

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

2 days

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

1 Month

2- 3 weeks

How is Clabber and Buffalo Curd made?

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