How to make Khoa and Buffalo Curd?
Ingredients
Milk
Curd, Few drops of lemon juice, Milk
Fermentation Agent
-
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Pan
Container, Sauce pan
Preparation Time
1 hour
Overnight
Refrigeration Temperature
Shelf Life
Up to 3 days
2- 3 weeks