How to make Curd and Yak Butter?
Ingredients
Milk, Yogurt
Yak milk
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
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Things you need
Large pot, Stirrer
Tall wooden churn, Wooden Paddle
Preparation Time
3- 4 hours
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Refrigeration Temperature
Shelf Life
5- 7 days
About a year