In Tibet, like here, it is late summer, and my brothers have been busy on the high mountains herding yak and dri (the female yak). They move from place to place, and spend most of their time milking the dri and making butter and cheese. Every so often, they send bags of this stuff back home on horses, mules and yaks (see the video below, sent recently by relatives in Tibet). My brother told me this week that they have bagged up about 500kg of butter over the last four months.
Outside of Tibet, the yak gets a lot of flak. Visitors to Tibet have often sampled so-called yak butter tea, a drink that can taste super sour in parts of the plateau where fresh butter is hard to come by (see this post for more). Tourists may also be familiar with the highly-decorated white yak. You sometimes find these looking lonely chained up outside sites of touristic interest. There are various misunderstandings here. Firstly, yak butter, milk, cheese etc. is actually t
In Tibet there are more yaks than there are people, and they are important companions who provide all the basic requirements for human life on the plateau. Yak milk is made into butter, the key ingredient in Tibetan butter tea, as well as yoghurt and cheese. Yak meat is high in protein, and low in cholesterol. Yak wool can be used to make tents, knitted as sweaters, or weaved as rugs. Even yak dung, when dried and hardened, provides a useful fuel for cooking and heating. Duri