How to make Kulfi and Buffalo Curd?
Ingredients
2 cups of Cashew Nuts, Full fat milk, Sugar
Curd, Few drops of lemon juice, Milk
Fermentation Agent
-
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cardamom, Container, Mould, Wide bottom pan
Container, Sauce pan
Preparation Time
5 minutes
Overnight
Refrigeration Temperature
Shelf Life
Up to 3 days
2- 3 weeks