How to make Yak Butter and Blue Cheese?
Ingredients
Yak milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Available
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Tall wooden churn, Wooden Paddle
2 Bowls, Sauce pan, Stirrer
Preparation Time
Not Available
15- 20 minutes
Aging time
24 hours
Not Available
Refrigeration Temperature
Not Available
Shelf Life
About a year
3-4 weeks