Tibetans make yogurt to enjoy at Shoton Festival
By Globaltimes.cn, Published: 2018-08-13 13:32:47
A Tibetan man milks a yak. Photo: Li Hao/GT
Editor's Note:
Tibetans were busy making yogurt and enjoying "Linka", a get-together of families and friends, during the Shoton Festival, or Yogurt Festival, which kicked off on Saturday in Lhasa, Southwest China’s Tibet Autonomous Region. The gallery shows how Tibetans make their traditional yogurt. Photos: Li Hao/GT

Photo: Li Hao/GT
Photo: Li Hao/GT
Locals pour the fresh yak milk into a jar. Photo: Li Hao/GT
A man prepares to boil the fresh yak milk by pouring it into a pot. Photo: Li Hao/GT
A man prepares to boil the fresh yak milk by pouring it into a pot. Photo: Li Hao/GT
The boiled milk is transferred to several small bowls to help it cool down. Photo: Li Hao/GT
After repeating the boiling and cooling process several times, the fresh milk will be covered under a cotton quilt. It needs 4 hours to ferment before it turns into Tibetan yogurt. Pictured is a local man showing off a finished Tibetan yogurt to the camera. Photo: Li Hao/GT
Photo: Li Hao/GT
Locals enjoy the yogurt while sitting on blankets in a field during the Shoton Festival. Photo: Li Hao/GT