Ingredients
Milk, Yogurt
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
-
Things you need
Large pot, Stirrer
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Preparation Time
3- 4 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days