How to make Kaymak and Buffalo Curd?
Ingredients
Homogenized Milk, Whipped 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
Container, Large pot, Pyrex dish, Shallow pan
Container, Sauce pan
Preparation Time
24 hours
Overnight
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks