Falcon in the blue sky
Wildflowers by the river
Yak in the mountains
Tashi Delek hung up
Yak Milk
Yak is a special cattle breed formed under severe natural conditions of alpine cold, hypoxia, dry grass period and ice sealing period for about half a year, after long-term natural selection and self-adaptation. This harsh natural environment gives yaks some unique characteristics, such as hardiness, low temperature resistance, hypoxia resistance, and higher characteristics of yak whey dry matter, protein, fat, lactose and mineral content than other cattle breeds.
The scarcity of cattle breeds, yaks and penguins, polar bears, and called the world's three major source animals, the scarcity of its species and the scarcity of yak grandmother sources, the world only more than 17 million yaks, only 14 million in China, only more than 6 million yaks that can produce milk.
Because the yak is different from the black and white flower cow that can produce milk all year round, it only produces milk naturally during the breastfeeding period after giving birth to a small yak, cannot be artificially prolactinated, and the milk production is very low, only 1/10 of the milk produced by ordinary cows, so yak milk is extremely scarce and precious.
What are the main yak milk products?
Fresh milk: Fresh milk that has just been milked can be drunk immediately without boiling and disinfecting. During the lactation season, the dry matter of mixed milk in the yak herd is about 18%, of which 7% is milk fat, and lactose and milk protein are about 5%. Its taste is sweet, and the boiled whole milk has a strong sweetness without added sugar.
Ghee is eaten as ghee, ghee, ghee tea, oil tea, and fried and fried various cakes, vegetables and various snacks, candies, etc. In addition to food, ghee is used medicinally in Tibetan medicine, fuel in tents in alpine meadows, skin care products in daily life, and portrait pigments in the hands of artists.
There are two types of curd cheese, one made from skimmed milk that has been refined from ghee, and the other made with unrefined pure milk. Generally, fresh milk or skimmed milk is put into a porcelain jar or wooden barrel, placed in a hot place, so that it can be fermented, and then heated in the pot, boiled into a thick paste and dehydrated, poured into a mold, semi-dried and cut into various shapes, and then dried in the sun. Chew slowly in your mouth when eating.
Yogurt: Bring fresh milk to a boil, pour into a lidded wooden barrel and let cool. When the milk temperature reaches about 50 ° C, mix in the original remaining yogurt (that is, lactic acid bacteria), cover, and wrap the outside of the barrel with wool and other substances to keep warm. Summer and autumn 6 to 10 hours, winter and spring time is slightly longer, take out the yogurt.
Milk residue is fresh milk after the preparation of ghee, heated in the pot to 50 ~ 60 ° C, added sour milk (used as lactic acid bacteria liquid), so that the skimmed milk coagulated into bean blossom-like clumps, fished out to filter out the whey, spread on the felt blanket and dried a high-protein dairy product, its milk protein content is more than 60%, milk fat, lactose content of more than 20%.
Collection Of Kinds Experience Hall X Yak Milk Mask
In addition to the above, there are milk skins, milk tea, yak milk powder and so on! At present, the yak milk products that are strictly selected in the Chengdu Tibet Tiancheng Experience Hall are: dry cheese and milk residue for everyone to taste for free when visiting the experience hall, and yak milk tick mask can be purchased. We look forward to welcoming you!
Past period review
Introduction to Tibetan ginseng fruit and common practice - fern
The hidden lotus shrine - the ink stone pot
Tibetan Paper: Tibetan cultural history/folk art passed down from generation to generation
The art world on the tip of the pen, the "encyclopedia" of the Tibetan people - thangka
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The Tibet Tiancheng Experience Center is located in Wuhou District, Chengdu, on Face-to-face Bridge Heng Street (next to The Tibet Chengban Hospital). There are a variety of experience programs in the museum for everyone to visit and experience for free! Tibetan cultural scenery, postcard experience exhibition area; Thangka poetry calligraphy and painting exhibition area; highly restored Tibetan daily home life exhibition area; plateau characteristic products exhibition area; traditional Tibetan culture cultural creation and handicraft art exhibition area; reproduction of nomadic felt house tent life exhibition area; Tibetan costume dressing trial photo punching exhibition area. Welcome all guests to visit the museum and experience Tibetan culture!
Source: Cloud Atlas Team + Network
Editor-in-charge: Lin Guotu
Photo and text proofreading: Gu Xuemei
Graphic review: Xiang Libing