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Cheese from China, Qinghai-Tibet Plateau
Yak milk, usually skimmed after butter making but sometimes whole, is soured naturally, often with a little finished product or sour milk added, until the casein sets. The curd is drained of whey, broken into grains and dried in the open sun into white or yellow granules with about 7–12 % moisture and, in one study, some 80 % protein, a food that keeps for years and is the main raw material for yak casein.
| Skimmed yak milk, or occasionally whole yak milk | [li2023][fao-yak2003] |
| A small amount of finished qula or sour milk to start the souring | [li2023][fao-yak2003] |
| Starter | back-slopping with a little finished product or sour milk |
Total time across the recorded steps: 3.1 days
What changes: Starting material: yak milk skimmed after butter making
Cream is taken off by a cream separator or for ghee; some qula is made from whole raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Yak milk, usually skimmed after butter making but sometimes whole, is soured naturally, often with a little finished product or sour milk added, until the casein sets. The curd is drained of whey, broken into grains and dried in the open sun into white or yellow granules with about 7–12 % moisture and, in one study, some 80 % protein, a food that keeps for years and is the main raw material for yak casein. Made in 4 steps over 3.1 days. The longest step, sour until the casein sets, takes 2 days (Wang J 2022) and runs at 20–25 °C (Wang J 2022). Lactococcus, Lactobacillus and Acetobacter, the dominant bacteria in Tibetan qula and Acetobacter, Lactobacillus and Saccharomyces during fermentation; Leuconostoc and Lactococcus during sun-drying, in Gannan qula do most of the fermenting.
| Main step | 2 daysReported[wang2022] | Sour until the casein sets |
|---|---|---|
| Temperature | 20–25 °CReported[wang2022][fao-yak2003] | Sour until the casein sets |
Qula is the Chinese name for Tibetan dried yak curd. Unlike pressed cheeses it is soured without rennet, drained and dried loose in the sun as grains, and much of it now goes to industry as casein.
Drying is what preserves it. Open sun-drying depends on the weather and exposes the curd to dust, insects and birds, and studies note it is made from unpasteurised milk in open conditions.
Every number is labelled with how it is known. How this atlas is made
Qula has been made and eaten in Yunnan, Xizang, Qinghai, Gansu and Sichuan for thousands of years, according to a 2018 study. Because yak milk is scattered over many farms, it is often made into qula on local yak farms. Today it is usually collected and sent to factories to make yak milk casein.
