Yak milk, the milk of the domestic yak, is produced across the Himalayas. It is made into yak butter and cultured to produce a cheese called chhurpi in Tibetan and Nepali and byaslag in Mongolian.
The milk fat in yak milk is an important source of calories for Tibetan, Mongolian, and Nepali pastoralists, often drunk as salty yak milk tea. The more luxurious yak butter tea is also consumed.