How to make Ryazhenka and Buffalo Curd?

Ryazhenka

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk

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

Container, Stirrer

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

Overnight

1.4.2 Cooking Time

480

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

How is Ryazhenka and Buffalo Curd made?

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