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Yak Butter
Yak butter (also known as "Dri Butter" or "Su oil" bo, འབྲི་མར།, zh, 酥油) is butter made from the milk of the domestic yak (''Bos grunniens''). Many herder communities in China, India, Mongolia, Nepal, Gilgit-Baltistan Pakistan and Tibet produce and consume dairy products made from yak's milk, including butter. Whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese.Jordans, Bart (2008). ''Bhutan: A Trekker's Guide'', Cicerone Press Limitedpg. 180Levy, Patricia (2007). ''Tibet''. Marshall Cavendishpg. 122/ref> It is a staple food product and trade item for herder communities in south Central Asia and the Tibetan Plateau. Production Yaks provide their herders with many different benefits, including dung for fuel, draught power, meat, fiber, and milk. Not all herding communities have a tradition of using yak's milk or making butter, although in regions of mountain pastures the practice is common. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yak Butter 1000
The domestic yak (''Bos grunniens''), also known as the Tartary ox, grunting ox or hairy cattle, is a species of long-haired domestication, domesticated bos, cattle found throughout the Himalayas, Himalayan region of the Indian subcontinent, the Tibetan Plateau, Kachin State (Northern Myanmar), Yunnan, Sichuan, Gilgit-Baltistan (Kashmir), and as far north as Mongolia and Siberia. It is descended from the wild yak (''Bos mutus''). Etymology The English word "yak" originates from the . In Tibetan and Balti language, Balti it refers only to the male of the species, the female being called , or in Tibetan and in Balti. In English, as in most other languages that have borrowed the word, "yak" is usually used for both sexes, with "bull" or "cow" referring to each sex separately. Taxonomy Belonging to the genus ''Bos'', Yaks are related to cattle (''Bos primigenius''). Mitochondrial DNA analyses to determine the evolutionary history of yaks have been inconclusive. The yak may ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tibetan Dishes
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet. It is eaten mostly mixe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Spreads
This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Spreads * Aioli — sauce made of garlic, salt, and olive oil of the northwest Mediterranean * Ajvar — Southeast European condiment made from red bell peppers, eggplants, garlic and oil * Amlu – Moroccan spread of argan oil, almonds and honey *Apple butter - Caramelized, concentrated apple sauce * Bacon jam * Bean dip – sometimes used as a spread * Beer jam * Biber salçası — Anatolian paste made from red chili peppers or sweet long peppers and salt * Biscoff — Sweet paste made from Biscoff biscuits * Butter :* Rucava white butter :*Chocolate butter * Chutney — sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber and mint dip * Cheong — various sweetened Kore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kathmandu
, pushpin_map = Nepal Bagmati Province#Nepal#Asia , coordinates = , subdivision_type = Country , subdivision_name = , subdivision_type1 = Province , subdivision_name1 = Bagmati Province , subdivision_type2 = District , subdivision_name2 = Kathmandu , established_title = , founder = Manjushri , parts_type = No. of Wards , parts = 32 , seat_type = , seat = , government_footnotes = , government_type = Mayor–council government , governing_body = Kathmandu Metropolitan Government, , leader_title = Mayor , leader_name = Balendra Shah ( Ind.) , leader_title1 = Deputy mayor , leader_name1 = Sunita Dangol (UML) , leader_title2 = Executive Officer , leader_name2 = Basanta Adhikari , unit_pref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan New Year
Losar (; "new year"William D. Crump, "Losar" in ''Encyclopedia of New Year's Holidays Worldwide'' (McFarland & Co.: 2008), pp. 237-38.) also known as Tibetan New Year, is a festival in Tibetan Buddhism. The holiday is celebrated on various dates depending on location (Tibet, Bhutan, Nepal, India) tradition. The holiday is a new year's festival, celebrated on the first day of the lunisolar Tibetan calendar, which corresponds to a date in February or March in the Gregorian calendar. In 2020, the new year commenced on the 24th of February and celebrations ran until the 26th of the same month. It also commenced the Year of the Male Iron Rat. The variation of the festival in Nepal is called ''Lhochhar'' and is observed about eight weeks earlier than the Tibetan Losar. History Losar predates the arrival of Buddhism in Tibet and has its roots in a winter incense-burning custom of the Bon religion. During the reign of the ninth Tibetan king, Pude Gungyal (317-398), it is said that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torma
Torma (Skt: Balingta, Tib: Tor-ma, Wylie: gtor ma) are figures made mostly of flour and butter used in tantric rituals or as offerings in Tibetan Buddhism. They may be dyed in different colors, often with white or red for the main body of the torma. They are made in specific shapes based on their purpose, usually conical in form. A very large, central shrine torma may be constructed for festivals, though typically they are small and placed directly on a shrine, on a plate, mounted on leather or held on a special base like a skull. History The tradition of using offering cakes pre-dates Tibetan Buddhism, though traditional Indian offering cakes — called ''bali''Kongtrul (1998) p. 129 or ''balingha''Kongtrul (1998) p. 199 in Sanskrit — are flat instead of conical. The Tibetan term comes from the root ''gtor-ba'' which means to "cast away, break up, or scatter". This implies both a sense of offering and of letting go or non-attachment. Variations Tormas have d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tanning (leather)
Tanning is the process of treating Skinning, skins and Hide (skin), hides of animals to produce leather. A tannery is the place where the skins are processed. Tanning hide into leather involves a process which permanently alters the protein structure of skin, making it more durable and less susceptible to decomposition and coloring. Before tanning, the skins are dehaired, degreased, desalted and soaked in water over a period of six hours to two days. Historically this process was considered a noxious or "odoriferous trade" and relegated to the outskirts of town. Historically, tanning used tannin, an acidic chemical compound from which the tanning process draws its name, derived from the bark of certain trees. An alternative method, developed in the 1800s, is chrome tanning, where chromium salts are used instead of natural tannins. History The English word for tanning is from medieval Latin , derivative of (oak bark), from French (tanbark), from old-Cornish (red oak). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsampa
Tsampa or Tsamba (; ) is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed with the salty Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba. Preparation As the flour has already been roasted ''Tsampa'' is quite simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Tibetans, Sherpas, nomads and other travellers. While traditional tsampa is prepared with tea, sometimes water or beer is used in its place. It may also be prepared as a porridge which is called a "jham-thoo" which is usually sweet and nutty and prepared with Tibetan cheese, butter, tea and sugar. Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called "tsam-thug". André Migot described its preparation: Cultural si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yak Butter Tea
Butter tea, also known as ''po cha'' (, "Tibetan tea"), ''cha süma'' (, "churned tea"), Mandarin Chinese: ''sūyóu chá'' ( 酥 油 茶) or ''gur gur cha'' in the Ladakhi language, is a drink of the people in the Himalayan regions of Nepal, Bhutan, India (particularly in Ladakh, Sikkim, and Arunachal Pradesh), Pakistan especially in Gilgit-Baltistan, Tibet and Western regions of modern-day China and the Caribbean. Traditionally, it is made from tea leaves (usually Pu’er tea leaves), yak butter, water, and salt, although butter made from cow's milk is increasingly used, given its wider availability and lower cost. Butter tea likely originated in the Himalayan region between Greater Tibet and the Indian subcontinent. History The history of tea in Tibet dates back to the 7th century during the Tang dynasty. However, butter tea did not become popular in Tibet until about the 13th century, the time of the Phagmodrupa dynasty. According to legend, a Chinese princess married a kin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter Market, Lhasa
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is almo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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