Yet another staple of the Tibetan diet is yak milk yogurt. And while it is available year round, if you are traveling to Tibet during the Shoton festival, you will discover that yak yogurt is not only part of the diet of locals, but also a food that carries religious significance. Literally referred to as the ‘yogurt banquet festival’, yak milk yogurt is consumed during this time as a symbolic gesture.
Referred to as ‘sho’ in Tibetan, the yogurt is made from female yak milk, also known as dri. The milk is boiled, cooled, and fermented over a period several hours, during which the milk converts to a thick, creamy yogurt that is likely to be sour in taste to an unaccustomed western palate. Thankfully, there is a solution. Simply add sugar or honey to enhance the flavor.
