How to make Yak Butter and Cream Cheese?

Yak Butter

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Yak milk

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

1.2.1 Fermentation Agent

Not Available

Mesophilic bacteria

1.3 Things you need

Tall wooden churn, Wooden Paddle

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

Not Available

2 weeks

1.4.2 Cooking Time

1.4.3 Aging time

24 hours

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

NA40.00 °F

-20 383

1.5.2 Shelf Life

About a year

3-4 weeks

How is Yak Butter and Cream Cheese made?

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