Yak Milk Qula [Qinghai Yushu Specialty]

What is yak milk koji wax? Authentic Qinghai Yushu specialty: Yak Milk Qula

Content summary:Do you want to know what Yak Milk Qula is? This article is a detailed introduction to the special product of Yushu, Qinghai Province - Yak Milk Curcuma. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yak Milk Curcuma. The full text takes about 5 minutes to read, mainly including the basic introduction of Yak Milk Curcuma and its nutritional value? What are the product characteristics of yak milk yeast wax? The production method of yak milk yeast wax, the tasting and eating method of yak milk yeast wax, etc

Basic Introduction of Yak Milk Qula

Yak milk is the milk produced by yaks on the Qinghai Tibet Plateau, known as the "boats of snow". As a high-altitude organism, yaks live in a pollution-free environment.

. Therefore, yak milk has characteristics that ordinary milk cannot compare to. Yak milk has a high content of immunoglobulin, which can help regulate the body's immune system and improve disease resistance; At the same time, it is also a good calcium supplement. Qu La is a common name for milk residue, which contains 16 hydrolyzed amino acids, with essential amino acids accounting for 46.76% of the total amino acid content. Yak milk residue is an important yak milk product consumed daily by herdsmen on the Qinghai Tibet Plateau

What is the nutritional value of yak milk yeast wax

Qu La is white in color, sour in taste, and has a strong digestive effect. Tibetan people often bring milk residue when going out to prevent water and soil discomfort. Qula is rich in protein, minerals, lactose, enzymes, and various vitamins. About 100 grams of Qula can be extracted from 1 liter of milk, and consuming 200 grams of Qula can provide the nutritional value of 2 liters of milk

Method for making yak milk yeast wax

Yeast wax, also known as milk residue, is made by making butter from milk and heating the remaining solution over low heat. When the water and milk are separated, remove the heat and let it cool to become milk residue water; Filter out the residue and dry it to obtain milk residue

Tasting and Eating Methods of Yak Milk Qula

Qula has the function of butter. After drinking a few cups and soaking for about ten minutes, the milk residue will become soft, and Tibetan people eat it directly as a snack. After softening, adding sugar, milk, and various seasonings can be eaten. The method of making Qu La Bing is to first pour milk into a pot, boil it, add white vinegar, and the water in the milk will separate. After boiling until only Qu La is left, take out the Qu La, add white sugar, butter, and a little flour. The amount is enough to bond the Qu La, knead it into a ball shape, lightly press it with your palm to make a cake, put oil in a flat bottomed pan, and fry the cake until golden brown