How to make Yak Milk and Cream Cheese?

Yak Milk

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Not Applicable

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

1.2.1 Fermentation Agent

Not Applicable

Mesophilic bacteria

1.3 Things you need

Not Applicable

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

Not Applicable

2 weeks

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

84.00 °F40.00 °F

-20 383

1.5.2 Shelf Life

Not Available

3-4 weeks

How is Yak Milk and Cream Cheese made?

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