Tibetan Nomadic life | Making sheep cheese | routine daily lifestyle at mountain village.
Автор: JjwTravel
Загружено: 2022-08-20
Просмотров: 4351
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A path to the sky. This is an important note of the ancient tea horse road. It is the place of the sacred mountain and the holy water. It is one of the worst places of primitive bond religion in Tibet. Moreover, these cultural traditions have been preserved to this day. Warm season in Banei village starts and ends with milking the sheep and goats and a whole process for making cheese Chua. Deep wood barrel churns are soaked and washed in the stream and yoghurt is beaten for thousands of times to extract the ghee, the butter-free yoghurt heated on old yak dung stoves to make curds, and the bagged curds pressed under a huge rock to make cheese Chura. Chura cookies , cheese cakes are some final products. The whole cycle repeats for cheese making with many stories told about personalities and the cultural identities embedded in the artifacts of daily living, the customs and lifestyles of Northern Tibetan herdsmen.
巴内村温暖季节的开始和结束是给绵羊和山羊挤奶，以及制作蔡氏奶酪的整个过程。将深木桶搅乳器在溪流中浸泡、洗涤，将酸奶打上千次，提取酥油，不含黄油的酸奶在旧的牦牛粪炉子上加热制成凝乳，袋装凝乳压在巨大的岩石下制成奶酪。Chura饼，奶酪蛋糕是一些最终产品。奶酪制作的整个循环不断重复，讲述了许多关于个性和文化身份的故事，这些故事植根于日常生活的人工制品、藏北牧民的习俗和生活方式中。
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