How to make Cottage Cheese and Buffalo Curd?

Cottage Cheese

Buffalo Curd

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How to make

Serving Size

100

Ingredients

Few drops of lemon juice, Milk, Rennet, Salt, Vinegar

Curd, Few drops of lemon juice, Milk

Fermentation Agent

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

Things you need

Bowl, Cheesecloth, Measuring cup, Muslin, Sauce pan, Strainer, Stirrer

Container, Sauce pan

Time Duration

Preparation Time

30- 40 minutes

Overnight

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

99.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

7- 10 days

2- 3 weeks

How is Cottage Cheese and Buffalo Curd made?

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