Butter is one of the essential things in the life of Tibetans. No matter we are young or old, no matter we live in the city or are ordinary shepherds, we Tibetans could not live without yak butter.
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In our daily life, when we drink tea, we need butter to make the butter tea; when we eat food, like tsamba, we also need butter. The yak butter is not just a food to us, it is also a very important item in Tibetan monasteries. During many religious festivals and big ceremonies, we also need butter.
Today’s video will show you how the Tibetan nomads use traditional methods to make butter, as well as cheese and yogurt.
Starting from making yak butter, we first need to pour boiled yak milk into a special wooden container with a long-handled piston, which can move up and down freely in the barrel. Then we need to shake it, just stir it up and down, thousands of times.
Once there were lots of bubbles from the milk, we need to check whether the butter comes out from the milk or not. It took about 3 to 4 hours to get the butter completely come out from the liquid milk.
Then we took the butter from the container, squeezed the milk from the butter, and put the butter into water.
Once all the butter had been collected, we kept patting the butter cube to squeeze out the water from the butter so that it could keep for longer.
After getting the butter, we cooked the rest of the milk for 4 to 5 hours to get cheese from the remaining milk.
In Tibetan, we call the remaining milk “Dhara”. While cooking the Dhara, we need to keep stirring it to avoid the remaining stick to the pot. After 4 hours, when the water was taken off, it came to the cheese.
Next, we need to put the cooked cheese into the bag to squeeze the water from it.
Then, we just dried up the cheese under the sunshine till it is completely dry. All the cheese must be well split for better dry.
We also visited another nomadic family for homemade Tibetan butter tea and yak yogurt.
To make the butter tea, the hostess first prepared the boiled fresh milk. After putting the butter inside the wooden container (a little bit thinner than the barrel for making the butter), she also added milk and boiled tea into it. By stirring constantly, we finally got the delicious yak butter tea.
To make the Tibetan yogurt, the hostess just mixed the fresh milk with the last yogurt and shook it well. Then, she used clothes to wrap the container and left it in the warm condition for around 4 hours to get the yogurt.
All of the dairy products we introduced today, which were made with simple tools and steps, are essential to us. They are treasures given to us by nature and time.
If you have the opportunity to visit Tibet, welcome to taste these delicious dairy products with me.
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