How to make Cream Cheese and Yak Butter?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Yak milk
Fermentation Agent
Mesophilic bacteria
Not Available
Things you need
Bowl, Colander, Large pot, Muslin
Tall wooden churn, Wooden Paddle
Preparation Time
2 weeks
Not Available
Aging time
Not Available
24 hours
Refrigeration Temperature
Not Available
Shelf Life
3-4 weeks
About a year