Tibetan yak yogurt tradition evolves from grasslands to Lhasa shops

From milking yaks on the grasslands to serving yogurt ice cream on Lhasa's bustling Barkhor Street, Tibetan yak yogurt is finding new ways to delight locals and visitors while preserving centuries-old traditions.

Yak yogurt remains an important food staple of Tibetan culture. Its thick texture and distinctive tangy flavor set it apart from the sweeter yogurts commonly found elsewhere.

At a herder's home north of Lhasa, the process begins much as it has for generations. Fresh yak milk is filtered, gently heated over a stove heated by burning yak dung, and fermented using a traditional starter culture.

Today, that tradition is evolving. At Patahey Yak Yogurt Ice Cream Shop on Barkhor Street, visitors line up for the treat alongside modern creations such as Oreo yogurt ice cream and yogurt topped with roasted highland barley.

"Most visitors say the yogurt tastes rich and natural," said Drukmokhar, a staff member at the shop. "Some are surprised by how sour it is, but many say that's exactly what makes it special."

Although the food's three-day shelf life currently limits long-distance shipping, the shop hopes that one day, more people beyond Xizang will be able to enjoy the authentic taste of Tibetan yak yogurt.

Guo Yanqi in Beijing contributed to this story.