How to make Clabber and Buffalo Curd?
How to make
Serving Size
100
100
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
Time Duration
Preparation Time
2 days
Overnight
Cooking Time
NA
NA
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
1 Month
2- 3 weeks
