Serving Size
100
  
100
  
Ingredients
Yak milk
  
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
  
Fermentation Agent
Not Available
  
Lactococcus Lactis, Leuconostoc mesenteroides
  
Things you need
Tall wooden churn, Wooden Paddle
  
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
  
Time Duration
  
  
Preparation Time
Not Available
  
24 hours
  
Cooking Time
20
  
120
  
Aging time
24 hours
  
12 months
  
Storage & Shelf Life
  
  
Refrigeration Temperature
Not Available
  
Shelf Life
About a year
  
Around 3 months