How to make Curd and Neufchatel Cheese?
Ingredients
Milk, Yogurt
Cow milk, Rennet, Starter culture
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
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Things you need
Large pot, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
3- 4 hours
15- 20 minutes
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks