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 in better sleep, Reduces cholesterol, Prevents Cancer, Helps to gain weight, Boosts immune system, Improves metabolism rate, Keeps feel full, Helps to maintain blood pressure, Protects tooth decay, Provides energy, Reduces Osteoporosis, Strengthens the immune system
Other General Benefits
Provides energy
Boosts immune system, Presence of calcium, Presence of calcium makes teeth strong & healthy, Protects gums
Skin Care
Natural moisturizer
Gives glowing and flawless skin, Gives a smoother skin, Nourishes with a soft, supple and a glowing skin, Rejuvenates skin, Provides supple, healthy and glowing skin
Hair Care
Helps in better moisture retention, Excellent hair conditioner, Reduces dandruff, Results in shiny hair
Best remedy for dry and rough hair, Results in shiny hair, Strengthens hair roots, Helps in better moisture retention
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
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Nutritional Importance
Contains high amount of Carotene, Good source of Calcium, Good source of protein, Rich fat content
Good source of proteins, Good source of Vitamin B-12, Good source of Calcium, Good source of Riboflavin, Rich in Phosphorus, Rich in Vitamin A
Allergy Symptoms
Abdominal bloating, Abdominal cramps, Abdominal pain, Anaphylaxis, Constipation, Flatulence or gas, Gas, Itchy Skin rashes, Rashes in the form of hives, Skin inflammation
Congestion, Difficulty in breathing, Headache, High blood pressure, Hives, Increased heart rate, Itchy eyes, Sneezing
What is
Yak butter is the butter made from the milk of domesticated yak
- Brie cheese is a French soft Cheese, named after the French region Brie.
- It is made form unpasteurized cow's milk and has a tangy taste.
Flavor
Buttery, Salty
Fruity, Mild, Nutty, Tangy
Aroma
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Pronounced, Strong
Ingredients
Yak milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
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Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Tall wooden churn, Wooden Paddle
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
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18 hours and 3-4 weeks of aging
Aging time
24 hours
7- 10 days
Refrigeration Temperature
Shelf Life
About a year
5- 7 days