How to make Milk and Buffalo Curd?

Milk

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Raw milk or unpasteurized milk

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

Pan, Stirrer

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

5 minutes

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

Not Applicable

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

99.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Up to 3 days

2- 3 weeks

How is Milk and Buffalo Curd made?

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