Ingredients
Yak milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Not Available
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Tall wooden churn, Wooden Paddle
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
Not Available
3- 4 hours
Aging time
24 hours
2 - 4 weeks
Refrigeration Temperature
Not Available
Shelf Life
About a year
1 Month