Tibetan Dairy Products

Tibetan Dairy Products

　　The most common dairy products are yogurt and milk curd. There are two types of yogurt: one is cheese, called “daxue” in Tibetan, which is made from milk after the butter has been extracted; the other is made from milk that hasn't had the butter extracted and is called “exue” in Tibetan. Yogurt is a product of the milk saccharification process, making it more nutritious and easier to digest, suitable for both the elderly and children. Milk curd is what remains after the butter has been extracted from the milk. After boiling and allowing the moisture to evaporate, the remaining substance is milk curd. The curd can be made into milk cakes or milk blocks. During the process of boiling milk, a layer called “bima” in Tibetan can also be skimmed off.

　　Milk skin is similar to tofu skin—delicious and highly nutritious. Dairy products are an important part of the Tibetan diet, taken along whether at home or on the road. In Tibet, where there are few snack varieties, adults often give milk curd to children as a snack.