How to make Ricotta Cheese and Buffalo Curd?

Ricotta Cheese

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

1 cup of Heavy Cream, 8 cups of Whole 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, Sauce pan, Stirrer

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

99.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

2- 3 weeks

How is Ricotta Cheese and Buffalo Curd made?

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