How to make Clotted cream and Buffalo Curd?

Clotted cream

Buffalo Curd

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Milk, Plain cream

Bowl, Measuring cup, Microwave oven, Pan, Stirrer

1 hour

175.00 °F

Up to 3 days

100

Curd, Few drops of lemon juice, Milk

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

Container, Sauce pan

Overnight

39.20 °F

2- 3 weeks

How is Clotted cream and Buffalo Curd made?

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