How to make Strained Yogurt and Buffalo Curd?

Strained Yogurt

Buffalo Curd

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How to make

Serving Size

100

Ingredients

Pasteurized Milk, Yogurt, Yogurt Culture

Curd, Few drops of lemon juice, Milk

Fermentation Agent

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Things you need

2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer

Container, Sauce pan

Time Duration

Preparation Time

24-36 hours

Overnight

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

1- 2 Weeks

2- 3 weeks

How is Strained Yogurt and Buffalo Curd made?

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