How to make Cream Cheese and Yak Butter?

Cream Cheese

Yak Butter

Add ⊕

How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Mesophilic bacteria

Bowl, Colander, Large pot, Muslin

2 weeks

40.00 °F

3-4 weeks

100

Yak milk

Tall wooden churn, Wooden Paddle

24 hours

50.00 °F

About a year

How is Cream Cheese and Yak Butter made?

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