How to make Creme Fraiche and Buffalo Curd?
Ingredients
Cultured buttermilk, Pasteurized Heavy Cream
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Not Applicable
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cheesecloth, Glass jar, Stirrer
Container, Sauce pan
Preparation Time
5 minutes
Overnight
Aging time
Not Applicable
Not Available
Refrigeration Temperature
Shelf Life
3- 5 days
2- 3 weeks