How to make Soured Milk and Buffalo Curd?

Soured Milk

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Lemon, Milk, 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

Container

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

5 minutes

Overnight

1.4.2 Cooking Time

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 Soured Milk and Buffalo Curd made?

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