How to make Yak Butter and Port de salut Cheese?
How to make
Serving Size
100
100
Ingredients
Yak milk
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Fermentation Agent
Not Available
Not Applicable
Things you need
Tall wooden churn, Wooden Paddle
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Time Duration
Preparation Time
Not Available
1 hour
Cooking Time
20
30
Aging time
24 hours
Not Available
Storage & Shelf Life
Refrigeration Temperature
Not Available
50.00 °F
14
Shelf Life
About a year
1- 2 Weeks
