Calories in 1 pat
Not Available
Calories in 1 tbsp
Not Available
Not Available
Calories in 1 cup
Not Available
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Calories in 1 stick
Not Available
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% Fat Content
Not Available
Trans Fat
0.00 g
Not Available
Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Improves Nutrition, Keeps feel full, Presence of calcium, Presence of calcium makes teeth strong & healthy
Aids nervous system
Other General Benefits
Provides energy
Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
Skin Care
Natural moisturizer
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
Hair Care
Helps in better moisture retention, Excellent hair conditioner, Reduces dandruff, Results in shiny hair
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
Nutritional Importance & Uses
Uses
It is used as a fuel for butter lamps, Polishing fur coats, Rancid yak butter is used for tanning of hides, To make traditional butter sculptures in Tibet
Used to make dressings and toppings on Burgers and Salads
Nutritional Importance
Contains high amount of Carotene, Good source of Calcium, Good source of protein, Rich fat content
Contains good amount of Vitamins, Contains high levels of Fat, Contains Magnesium, Good source of Calcium, Good source of calories, Good source of Potassium, Good source of protein
Yak Butter and Blue Cheese Allergy Symptoms
Abdominal bloating, Abdominal cramps, Abdominal pain, Anaphylaxis, Constipation, Flatulence or gas, Gas, Itchy Skin rashes, Not Available, Rashes in the form of hives, Skin inflammation
Diarrhea, Hoarseness of the throat causing difficulty in swallowing, Itchy Skin rashes, Nasal congestion, Not Available, Persistent coughing bouts, Runny or stuffy nose, Swelling of throat, Vomiting, Watery eyes, Wheezing
What is
Yak butter is the butter made from the milk of domesticated yak
- Blue cheese is a general classification of cheese that have cultures of the mold Penicillium added, so that the final product is spotted or veined throughout with blue.
- It carries a distinct smell, either from that or various specially cultivated bacteria.
Color
Yellow
Not Available
Yak Butter and Blue Cheese Flavor
Buttery, Salty
Salty, Sharp, Tangy
Yak Butter and Blue Cheese Aroma
Not Available
Sour smell, Strong
Origin
Nepal
Europe, France
Ingredients
Yak milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Available
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Tall wooden churn, Wooden Paddle
2 Bowls, Sauce pan, Stirrer
Preparation Time
Not Available
15- 20 minutes
Aging time
24 hours
Not Available
Refrigeration Temperature
Not Available
Shelf Life
About a year
3-4 weeks