How to make Clabber and Buffalo Curd?
Ingredients
Raw milk or unpasteurized milk
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Not Applicable
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Glass container with lid, Cheesecloth, Container
Container, Sauce pan
Preparation Time
2 days
Overnight
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
1 Month
2- 3 weeks