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