How to make Viili and Buffalo Curd?
How to make
Serving Size
100
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
Not Applicable
NA
Aging time
Not Applicable
Not Available
Storage & Shelf Life
Refrigeration Temperature
64.00 °F
12
39.20 °F
19
Shelf Life
15 days
2- 3 weeks
