How to make Yak Butter and Ricotta Cheese?

Yak Butter

Ricotta Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Yak milk

Tall wooden churn, Wooden Paddle

24 hours

50.00 °F

About a year

100

1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar

Bowl, Cheesecloth, Sauce pan, Stirrer

2- 3 hours

99.00 °F

1- 2 Weeks

How is Yak Butter and Ricotta Cheese made?

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