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How to make Yak Butter and Romano Cheese?

Yak Butter
Romano Cheese
How to make Romano Cheese and Yak Butter


How to make
Serving Size
100   
100   
Ingredients
Yak milk   
Calcium Chloride, Rennet, Thermophilic starter, Whole milk   
Fermentation Agent
Not Available   
Streptococcus thermophilus   
Things you need
Tall wooden churn, Wooden Paddle   
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press   
Time Duration
  
  
Preparation Time
Not Available   
10- 12 hours   
Cooking Time
20   
90   
Aging time
24 hours   
5 months   
Storage & Shelf Life
  
  
Refrigeration Temperature
Not Available   
39.20 °F   
19
Shelf Life
About a year   
2- 4 months   
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