Yogurt, almost any supermarket can buy, the brand is even more dazzling, everyone knows that yogurt can help digestion, is a very nutritious food, but without eating Tibetan herdsmen hand-brewed yak yogurt, you may not be able to truly appreciate the mellow aroma of yogurt.
Yak 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.
Hongyuan County Tangri Yak Breeding Professional Cooperative is mainly engaged in dairy product production and processing, and successfully registered the "Wache Yogurt" brand. Hongyuan Tangri Cooperative uses high-quality yak fresh milk as raw materials, uses modern food processing technology, and combines traditional Tibetan production technology to produce safe, hygienic and pure yak yogurt. Smell it, the rich milky aroma is slightly sour, not fishy. Take a sip, the entrance is silky, followed by a strong sour taste, but after the sour taste is indeed the milky smell refreshing, the fragrance has been diffuse for a long time, which is from the original authentic taste.
How is yak yogurt made at The Hongyuan Tangri Cooperative? There is a standard dairy production workshop, a professional dairy production line and a freezer. The cooperative will put the yak milk into a heat-resistant container for heating, keep boiling for 5 minutes and then naturally cool down to warm, about 46 degrees, and then pour the yak milk into a white bucket and bowl filled with lactic acid bacteria (yogurt that has been made), stir evenly and cover the lid, and finally place it in a professional temperature box to maintain the temperature, stand for 4-6 hours, yak yogurt is successfully made, and the fermentation is completed as the original yogurt.