How to make Kumis and Buffalo Curd?
Ingredients
Mare's milk, Milk, Whey of sheep, goat or cow milk
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
Container, Sauce pan
Preparation Time
3 to 5 days
Overnight
Cooking Time
few hours
NA
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
Unknown
2- 3 weeks