How to make Milk Powder and Buffalo Curd?

Milk Powder

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized 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

Not Applicable

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

Not Available

Overnight

1.4.2 Cooking Time

Not Available

1.4.3 Aging time

Not Applicable

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

2 years

2- 3 weeks

How is Milk Powder and Buffalo Curd made?

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