Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Aids in better sleep, Reduces cholesterol, Prevents Cancer, Helps to gain weight, Boosts immune system, Improves metabolism rate, Keeps feel full, Helps to maintain blood pressure, Protects tooth decay, Provides energy, Reduces Osteoporosis, Strengthens the immune system
Antioxidative effect, Favorable for infants, Helps to gain weight, Absorps of Calcium & Vitamin B
Other General Benefits
Boosts immune system, Presence of calcium, Presence of calcium makes teeth strong & healthy, Protects gums
Favorable for infants
Skin Care
Gives glowing and flawless skin, Gives a smoother skin, Nourishes with a soft, supple and a glowing skin, Rejuvenates skin, Provides supple, healthy and glowing skin
Natural moisturizer, Gives a smoother skin
Hair Care
Best remedy for dry and rough hair, Results in shiny hair, Strengthens hair roots, Helps in better moisture retention
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Nutritional Importance & Uses
Uses
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Used in the preparation of Yak milk soaps
Nutritional Importance
Good source of proteins, Good source of Vitamin B-12, Good source of Calcium, Good source of Riboflavin, Rich in Phosphorus, Rich in Vitamin A
Contains high levels of Fat, Good source of protein, Rich in polyunsaturated fatty acids, Vital source of vitamins
Allergy Symptoms
Anaphylaxis, Diarrhea, Hives, Labored breathing, Nasal congestion, Nausea, Oral swelling, Vomiting, Wheezing
Diarrhea, Difficulty in breathing, Gas, Itchy Skin rashes, Nasal stuffiness, Nausea, Nausea, accompanied by vomiting, Sometimes bed wetting, Vomiting
What is
Camembert cheese is a French soft cheese, made from unpasteurized cow's milk having bland, hard and crumbly texture. Aged cheese has a rich buttery flavor.
Yak milk is the milk obtained from yak. It is sweet to taste and has rich fat content.
Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
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Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
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Preparation Time
18 hours and 3-4 weeks of aging
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Refrigeration Temperature