How to make Mursik and Buffalo Curd?
Ingredients
Pasteurized cow or goat milk
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Lactobacillus plantarum
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Dried Gourd
Container, Sauce pan
Preparation Time
2- 3 hours
Overnight
Refrigeration Temperature
Shelf Life
Around 3 months
2- 3 weeks