Collection of Yak/Cow milk from farmers/Micro Daires in Hialayayas
Seperation of Cream from the milk to reduce the fat level.
Milk is heated above 72C for more than 15 seconds for pasteurization process.
Lime juice & salt is added in negligiable
portion to cogulate the milk
Cogulated milk is now seperated into cheese & whey.
Cheese/Curd is wrapped in burlap bags & highly
pressed for 24 hours to let it dry & to have blocked shaped.