There’s just something so fantastic about yak milk. Its taste, texture, and position in Nepali recipes are almost magical. Though cows’ milk may be much more common, yak milk does have a special position in Nepal’s culinary past, especially for people high in the mountains.
It is the dishes of the Himalayas that bring alive all the different kinds of yak dairy products. Yak cheese is so rich in flavor, and yak butter toasted to perfection, recall those high alpine pastures. The butter tea and milk sweets warm the cold nights on mountain evenings.
It is this sense of wonder and place that yak milk brings to Nepali cooking. The spirit and resilience of mountain herders who, for centuries, relied on yak dairy also shine through. The high Himalayas have gifted Nepal with many culinary treasures, and the produce of the yak remains among the most distinctive.
Being the rustic and heart-warming yak milk products that they are, we believe these are fabulous inspirations to induct them on our menu. From this cheese, it serves as a base for all dishes be it thukpas or tiramisus.
Yak cheese has a more rich and salty flavor and is stronger than cow’s cheese. It gives a tangy dimension to curries as well as melts nicely on our homemade pizzas. Being more lean, it does not become unhealthy like its higher-fat version.
The second ingredient must be the usage of yak butter, because of its richness in nutritional value and concentrated taste. This we use in curries, dough preparations, and even for toppings on naan. Yak butter holds a high level of CLA, which, according to various reports, benefits in numerous ways, such as an increased metabolism rate, lowering cholesterol levels, and contributing towards weight loss. We also cash on the rich yogurt-like flavor of yak butter milk to create refreshing concoctions and ice creams.
In Nepal, yak milk products have an indelible relation with the nomadic herding culture. Herders in the Himalayas for centuries relied not only on yaks to supply meat and wool but also on their nutrient-rich milk. Yak cheese and butter would keep herders going during long, harsh winters and were critical to survival. Himalayan herbs and spices were often added to yak butter tea for more health benefits.
Here at Everest Cuisine, we do our best to honor that rich cuisine even as we’re showing you some of the most creative applications of yak milk products in what we serve. From tandoori yak cheese starters to masala yak butter chicken, we use these Himalayan delicacies to the fullest. Even our chef, Sagar, isn’t afraid to incorporate yak milk ice cream and dahi in his desserts like kheer and kulfi.
Yaks have specifically adapted to extreme altitudes and the bitter cold of the Himalayas, and milk is no exception to that adaptability. Yak milk contains 51% more protein and calcium than cow’s milk. Those who are looking for an alternative, rather healthier option, can thus benefit from yak milk. This is exciting to all chefs: it is a combination of nutritious superfoods and modern techniques.
So, the next time you dine with us, do explore the exotic yet familiar world of yak dairy in our Nepalese menu. Try the charred yak cheese naan, yak butter paneer masala, or Himalayan Yak Milk Kulfi to catch a glimpse into the treasure trove of nutrients that add richness to the highest pastures on Earth. Familiar with taste at first, we assure you the flavors will leave you elevated, sated, and deeply rooted in tradition.
