As an indispensable food and offering for the Tibetan people, yak yogurt has a history of thousands of years and is a food treasure that the Tibetan people have continuously excavated and refined from thousands of years of nomadic culture.
Yogurt is a semi-coagulated food brewed from milk sweat fermentation, yogurt in Tibetan areas is made of yak milk, the surface of this yogurt is made of yellow stigma skin containing cream, oil stains, white as fat, aromatic, fresh and tender, cool and slightly acidic, add a spoonful of white sugar, sweet in the acid, but also cool and delicious. Yogurt is an ideal health drink that is more nutritious than milk. It can help digestion, increase appetite, as well as bacteriostatic, astringent, sedative and hypnotic functions, and has a therapeutic effect on chronic patients with mild diarrhea. Medical scientists have also found that it can reduce cholesterol concentrations, prevent arteriosclerosis and tumors, and avoid premature aging.
Ingredients: Fresh yak milk, a small amount of yak yogurt.
Preparation Method:
1. Boil the milk, pour it into the container, add a small amount of kefir as a starter, control the temperature at 30 ~ 40 ° C, so that the lactic acid bacteria multiply in large quantities, and decompose the lactose in the milk into lactic acid.
2. With the increasing acidity of lactic acidity, the casein in milk begins to precipitate, which condenses into a tender tofu-like yogurt and produces an aromatic odor, which can be eaten after 12 to 24 hours of fermentation.
Source: New Gansu Client