Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Milk, Yogurt
Fermentation Agent
-
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Large pot, Stirrer
Preparation Time
2- 3 hours
3- 4 hours
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days