How to make Yak Butter and Romano Cheese?

Yak Butter

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Yak milk

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Available

Streptococcus thermophilus

1.3 Things you need

Tall wooden churn, Wooden Paddle

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press

1.4 Time Duration

1.4.1 Preparation Time

Not Available

10- 12 hours

1.4.2 Cooking Time

1.4.3 Aging time

24 hours

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

NA39.20 °F

-20 383

1.5.2 Shelf Life

About a year

2- 4 months

How is Yak Butter and Romano Cheese made?

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