tsampa, momo, lephing and more!
We Tibetans have a special affection for ‘sho” – more commonly known as yogurt for you non-Tibetan speakers. For thousands years, our nomadic ancestors have been making and eating yogurt from milk from their herds of Yak and Dri (female yak). The appropriate way to say “eat yogurt” … in Tibetan is … “sho daa” – meaning “lick yogurt.” Yes – this conjures up the image of a young Tibetan drokpa child licking clean a bowl of delicious, tasty “sho” that his mother might have made. There is nothing better than home-made “sho” – trust me and try it for yourself.
Making yogurt is actually very easy but it does take quite a bit of patience which sometimes I lack. Basically, you heat up milk, cool it down, add the yogurt culture, and then let sit for a few hours.
Here are some traditional ways to enjoy yogurt ….
½ Gallon Whole Milk
1 cup yogurt starter (For starter, you can use any yogurt that you like. I used plain whole milk yogurt)