How to make Creme Fraiche and Buffalo Curd?

Creme Fraiche

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Cultured buttermilk, Pasteurized Heavy Cream

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

Cheesecloth, Glass jar, Stirrer

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

5 minutes

Overnight

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Applicable

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

3- 5 days

2- 3 weeks

How is Creme Fraiche and Buffalo Curd made?

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