Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Strong & healthy muscles, Lowers the risk of CHD, Presence of calcium, Presence of calcium makes teeth strong & healthy, Prevents Cancer
Improves Nutrition, Keeps feel full, Presence of calcium, Presence of calcium makes teeth strong & healthy
Other General Benefits
Good for bones, Good for immune system, Strong & healthy muscles, Lactose Intolerants, Supports immune function
Provides energy
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
Hair Care
Best remedy for dry and rough hair, Results in shiny hair, Strengthens hair roots, Helps in better moisture retention
Helps in better moisture retention, Excellent hair conditioner, Reduces dandruff, Results in shiny hair
Nutritional Importance & Uses
Uses
It is typically used on sandwiches, either cold or melted
It is used as a fuel for butter lamps, Polishing fur coats, Rancid yak butter is used for tanning of hides, To make traditional butter sculptures in Tibet
Nutritional Importance
Good source of Calcium, Good source of protein, Good source of Vitamin B-12, Rich source of vitamin K2
Contains high amount of Carotene, Good source of Calcium, Good source of protein, Rich fat content
Allergy Symptoms
Abdominal bloating, Abdominal cramps, Anaphylaxis, Diarrhea, Eczema, Flatulence or gas, Rashes in the form of hives, Runny or stuffy nose, Skin inflammation, Swelling of mouth, tongue or lips, Swelling of throat, Urticaria, Vomiting, Wheezing
Abdominal bloating, Abdominal cramps, Abdominal pain, Anaphylaxis, Constipation, Flatulence or gas, Gas, Itchy Skin rashes, Rashes in the form of hives, Skin inflammation
What is
Gouda is a Dutch cheese, named after the city of Gouda in Netherlands.
Yak butter is the butter made from the milk of domesticated yak
Flavor
Creamy, Fruity, Nutty, Sweet
Buttery, Salty
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Yak milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
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Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Tall wooden churn, Wooden Paddle
Preparation Time
24 hours
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Aging time
12 months
24 hours
Refrigeration Temperature
Shelf Life
Around 3 months
About a year