How to make Cream Cheese and Yak Butter?

Cream Cheese

Yak Butter

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Yak milk

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Available

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Tall wooden churn, Wooden Paddle

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

Not Available

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

24 hours

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °FNA

-20 383

1.5.2 Shelf Life

3-4 weeks

About a year

How is Cream Cheese and Yak Butter made?

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