Dairy Products

Last updated 2026-11-16 — The most common types are yogurt and milk residue. There are two kinds of yogurt: one is cheese, called “daxue” in Tibetan, 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 saccharification process of milk, making it more nutritious and also easier to digest, suitable for both the elderly and children. Milk residue is what remains after the butter has been extracted from milk. After boiling and evaporation of the water, the leftover substance is milk residue. Milk residue can be made into milk cakes or milk blocks. During the boiling of milk, a layer called “bima” in Tibetan can also be skimmed off. This milk skin is similar to tofu skin—delicious and highly nutritious. Dairy products are an important part of the Tibetan diet and are carried by people both at home and when traveling. In Tibet, where snack options are limited, adults often give milk residue to children as a snack. (Lhasa)