Tibetan yogurt Tibetan yogurt uses fresh yak milk, which is not the same as our daily yogurt. It is made by cooking, cooling and fermenting. Tibetan yogurt is milky white and mushy. The taste of Tibetan yogurt is sour, the texture feels pure and thick, and the milk taste is full. If it is their first time tasting, most people will not be used to the special taste, but after a while, this special taste will be appreciated. When drinking yogurt, depending on your taste, you can add some sugar to mix and eat, and some can also sprinkle with sesame and preserved fruit, which is even more perfect. You can buy this yogurt in Tibet’s stall and yogurt specialty store.
Tibet is a place where countless people are fascinated. The Tibetan cuisine here has its own unique flavor. Unlike other local cuisines, it is full of local culture. If you go to Tibet, you will find that the yogurt here is not the same as the traditional one, and the biggest festival of the year, the “Snowton Festival,” is named after yogurt. Shoton Festival is a traditional religious festival for all the Tibetans that live not only in Tibet Autonomous Region, but also in Qinghai, Gansu, Sichuan, and Yunnan provinces. It starts from late June or early July of the Tibetan calendar, which normally is in August of the solar calendar.
In the Tibetan language, “Sho” means yogurt, “Ton” means banquet, so, you can consider it as a feast of eating yogurt. Accompanied by the wonderful Tibetan opera performances and the ceremony of unfolding huge Tangka, it is called “Tibetan Opera Festival” or “Unveiled Buddha Festival” as well. After the solemn unveiling ceremony, the rest of Shoton Festival is for entertainment. Tibetan families will have a picnic in Norbulingka, a national park open for the public now. The Shoton Festival of 2019 will run August 30 to September 5 this year.
Chengguan District Tibet 850000