How to make Paneer and Buffalo Curd?

Paneer

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Few drops of lemon juice, Milk, Salt, Vinegar

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

Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

30- 40 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

5- 7 days

2- 3 weeks

How is Paneer and Buffalo Curd made?

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