How to make Kumis and Buffalo Curd?

Kumis

Buffalo Curd

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How to make

Serving Size

200

100

Ingredients

Mare's milk, Milk, Whey of sheep, goat or cow milk

Curd, Few drops of lemon juice, Milk

Fermentation Agent

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Things you need

Container

Container, Sauce pan

Time Duration

Preparation Time

3 to 5 days

Overnight

Cooking Time

few hours

Aging time

Storage & Shelf Life

Refrigeration Temperature

55.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

How is Kumis and Buffalo Curd made?

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