The yak is a long-haired type of cattle, bred from Himalaya (Nepal) to Tibet, Mongolia and surrounding regions. This is an animal perfectly adapted to high altitudes and cold. The yak is an excellent labor and burden animal. That's why, in lower altitudes, people prefer a hybrid yak-cattle called zopkio, more docile and better standing with those conditions.

Yak meat is slightly tough. In Chinese traditional medicine, sliced and pickled ox or yak penis, which has bland and rubbery texture, is considered a general energizer. In Tibetan monasteries, lamps on the shrines function on yak fat. The spun yak wool is extremely warm. The braided wool is used for getting solid ropes. In Tibet and high Himalaya, the local common clothing, called chuba, is made by men who braid it from yak wool. The yak wool is also used for making mantles and blankets.

I'd have liked to have tried the yak cheese and also fermented horse's milk which is also a staple in those areas. But, there's no chance of finding yak cheese this far the Sahara. I love curled sour milk from cows which is known as Maas in South Africa. Very interesting clip. Tks.

correction: this far south of the Sahara - been smoking my socks.