Xinjiang yogurt is a fermented dairy product that is very popular with Uighurs. Regardless of spring, summer, autumn and winter, regardless of men and women, young and old, they have a deep love for yogurt and are regarded as inseparable home-cooked drinks.
Unlike other places, local Uighur residents cook fresh milk or goat milk, add lactic acid bacteria after cooling, put it in a cool place to ferment, and after one night, yogurt is made. This yogurt is lumpy and has a layer of skin on the surface, like double skin milk. Slightly yellowish color. It is sour to eat, but the milk is fragrant, and after eating it, it is full of milk aroma. Uyghur residents generally eat it directly or put some thin bread into it to eat together. Han Chinese people generally add some sugar into it, and sometimes add some watermelon, bun grain buns to eat together. But this yogurt can not be left for a long time, in the summer one day will spoil. This yogurt also has the effect of relieving the heat in the summer.
Yogurt raisins
Yogurt is so popular that it has its own charm. Its nutritional value far exceeds that of fresh cow (sheep) milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes and so on.