Tibetan milk residue

Tibetan milk residue

　　A traditional Tibetan biscuit snack made from milk residue and butter. Milk residue is produced alongside butter, both extracted from cow's milk. After churning the milk to separate out the butter, the remaining liquid is boiled and then cooled to make sour yogurt. This yogurt is poured into a bamboo funnel-shaped strainer, and what remains trapped in the filter is the milk residue. The milk residue is white in color, has a sour taste, and is highly effective in aiding digestion. Tibetan travelers often carry it to prevent discomfort from changes in water and food.