1 How to make
1.1 Serving Size
1.2 Ingredients
Yak milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
1.2.1 Fermentation Agent
Not Available
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
1.3 Things you need
Tall wooden churn, Wooden Paddle
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.6.2 Shelf Life