How to make Tilsit Cheese and Buffalo Curd?

Tilsit Cheese

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized Cow milk, Rennet, Starter culture

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

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

3-9 months of aging

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 Tilsit Cheese and Buffalo Curd made?

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