How to make Cuajada and Buffalo Curd?
Ingredients
1/2 litre milk, Sugar
Curd, Few drops of lemon juice, Milk
Fermentation Agent
-
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Container, Strainer
Container, Sauce pan
Preparation Time
1 hour
Overnight
Refrigeration Temperature
Shelf Life
1 Month
2- 3 weeks