How to make Swiss Cheese and Yak Butter?

Swiss Cheese

Yak Butter

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water

Yak milk

1.2.1 Fermentation Agent

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

Not Available

1.3 Things you need

Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk

Tall wooden churn, Wooden Paddle

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

Not Available

1.4.2 Cooking Time

1.4.3 Aging time

2 - 4 weeks

24 hours

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °FNA

-20 383

1.5.2 Shelf Life

1 Month

About a year

How is Swiss Cheese and Yak Butter made?

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