How to make Yogurt and Buffalo Curd?
Ingredients
Milk, Salt, Vinegar
Curd, Few drops of lemon juice, Milk
Fermentation Agent
-
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Bowl, Pan, Stirrer
Container, Sauce pan
Preparation Time
8- 10 hours
Overnight
Refrigeration Temperature
Shelf Life
3- 5 days
2- 3 weeks