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Fermented milk from Tibet, Nepal, Bhutan and the Himalayan highlands
Shyow is the set yoghurt of Tibet, made mostly from yak milk. Households boil and cool the milk, skim off fat by hand, seed it with the last batch and leave it overnight at the cold ambient temperature of the high plateau. It ends very sour, near pH 3.9, with Limosilactobacillus fermentum as the main lactic bacterium.
| Yak milk | Higher in fat, crude protein, lactose and dry matter than cow's milk[wu2009] |
| Shyow from the previous batch | Backslopping as the starter[wu2009][wu2023] |
| Starter | backslop: yoghurt from the previous batch |
Total time across the recorded steps: 24 h – 4 days
What changes: The yak milk is boiled and left to cool
Output: boiled, cooled milk.
Microbes at work in this step
heat kills the milk's own bacteria
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
Shyow is the set yoghurt of Tibet, made mostly from yak milk. Households boil and cool the milk, skim off fat by hand, seed it with the last batch and leave it overnight at the cold ambient temperature of the high plateau. It ends very sour, near pH 3.9, with Limosilactobacillus fermentum as the main lactic bacterium. Made in 4 steps over 24 h – 4 days. The longest step, leave overnight at ambient temperature, takes 24 h – 4 days (Wu X.H 2009) and runs at 6.8–12.6 °C (Wu X.H 2009). Lactobacillus (Limosilactobacillus) fermentum, 83.0–85.2 % of identified isolates by district and Lactobacillus helveticus and Lactobacillus curvatus do most of the fermenting.
| Main step | 24 h – 4 daysReported[wu2009][dewan2002] | Leave overnight at ambient temperature |
|---|---|---|
| Temperature | 6.8–12.6 °CReported[wu2009] | Leave overnight at ambient temperature |
| Acidity | pH 6.5–6.5Measured[wu2009] | Boil and cool the milk |
Shyow is soured at the plateau's cold ambient temperature and ends lower in pH and higher in lactic acid than commercial cow-milk yoghurt, with L. fermentum, not yoghurt bacteria, as the main lactic species.
The milk is boiled before seeding. In the survey the fermented yak milk had better sanitary quality than the fresh yak milk.
Every number is labelled with how it is known. How this atlas is made
Wu et al. (2023) say fermented yak milk in the Gannan Tibetan region (Gansu) has a long history, with thousands of years of inheritance among Tibetan herdsmen. That study covers Gannan, not the four Tibetan districts surveyed by Wu et al. (2009).
