How to make Viili and Buffalo Curd?

Viili

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Villi culture, Whole milk

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides

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

1.3 Things you need

Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

24 hours

Overnight

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

Not Applicable

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

64.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

15 days

2- 3 weeks

How is Viili and Buffalo Curd made?

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