How to make Matzoon and Buffalo Curd?

Matzoon

Buffalo Curd

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1 How to make

1.1 Serving Size

450

100

1.2 Ingredients

1/2 litre milk, Yeast

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Not Applicable

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

1.3 Things you need

Glass container with lid, Bowl, Microwave oven, Sauce pan, Stirrer

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

Unknown

2- 3 weeks

How is Matzoon and Buffalo Curd made?

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