How to make Mozzarella Cheese and Buffalo Curd?
How to make
Serving Size
100
100
Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Not Available
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Container, Sauce pan
Time Duration
Preparation Time
2- 3 hours
Overnight
Cooking Time
20
NA
Aging time
Not Applicable
Not Available
Storage & Shelf Life
Refrigeration Temperature
99.00 °F
5
39.20 °F
19
Shelf Life
5- 7 days
2- 3 weeks
