How to make Viili and Buffalo Curd?

Viili

Buffalo Curd

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How to make

Serving Size

100

Ingredients

Villi culture, Whole milk

Curd, Few drops of lemon juice, Milk

Fermentation Agent

Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides

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

Things you need

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

Container, Sauce pan

Time Duration

Preparation Time

24 hours

Overnight

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

64.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

15 days

2- 3 weeks

How is Viili and Buffalo Curd made?

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