Last updated by peggie at 2015/4/14
The most popular kinds of milk in Tibet are sour milk and milk scrap. However there are two sorts of sour milk, one is cheese, which is made of milk that has been used to extract ghee, the other is made of milk which has not been used to extract ghee. Sour milk is the food after it has been saccharified. This kind of milk is more nutritious and easy to digest, especially for the old and the young. Milk scrap is the substance after the milk has been refined to make Su butter, and it is formed by cooking and evaporating. During the course of cooking milk, the milk skin can be unpeeled. Like the bean curd skin, it is delicious and nutritious. The milk scrap can be made into milk cake and milk bulk as well.
Milk products are the important food of Tibetan. The Tibetans always keep them at home or take them with themselves when going outside for food. In Tibet, where there are few between-meal nibbles, the adults always give children milk scrap as between-meal nibble.
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