Yak milk is highly sought after but is not commercially available in the United States. There are member ranches who milk yaks for personal use. While extremely rich and nutritious the quantity is much smaller than dairy cattle.
Yak Milk Soap
source: Silver Cuff Farm, LLC
Yak milk has been used traditionally for centuries in the Himalayan plateau for many purposes. In North America, yak milk is not as commonly acquired, perhaps because yak are not as prolific as other milk-producing species. In Tibet, the female of the species (bos grunniens) is called a DRI (drē), whereas the male is a YAK. In North America it is common to refer to both male and female as YAK.
When a relationship is formed with the cow and infrastructure is in place, with patience, small yields of this naturally concentrated milk can be collected by hand. Milking gear or tools that work for other animals typically does not perform well with yak, as teats are especially small and bags are higher and closer to the body. Most success can be found by hand milking.
Yields are small and will range per milking session averaging usually less than 8 ounces, while keeping the comfort of the yak cow in mind, as well as being aware to not deplete the cow of nutrients needed for the calf and herself.
As composition of yak milk can vary in North America due to differing elevations, diet, and also the age of the yak cow, this milk is high in Vitamin A, D, and E; all bioactive components that act as antioxidants promoting healthy, nourished skin when applied topically. Artisan, small batch formulations of milk soaps are an excellent value-added niche product.
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Yak Milk/Dairy
Yak milk contains a healthy combination of vitamins, minerals, protein, essential fatty acids and antioxidants. It contains omega-3 fatty acids which are important in heart health, brain function and anti-inflammatory properties. Yak dairy has been shown to have anti-hypertensive effects and may have anti-aging and anti-cancer effects as well. Yaks produce about 1 quart-1gallon of milk per day. It is very sweet and high in fat and makes excellent yogurt, cheese and butter. Because yak produce less volume of milk than dairy cattle, Commercial production would be a challenge. However, home use is a viable option. In Asia, yak milk is essential to the diet of families at altitude.
From National Library of Medicine. Front Vet Sci 2023 June 28:10 1213039
RECIPES
Yak Milk Yogurt
Heat milk to 180 degrees then cool to 120 degrees then add 2 Tbsps. of other yogurt for culture
Incubate at 100-115 degrees for 4-6 hours depending on how thick you want the yogurt, then
chill rapidly
Fresh Ricotta Cheese
4 Cups Yak Milk
½ tsp. salt
¼ Cup distilled white vinegar
Line colander with four layers cheesecloth and set over a large bowl. Combine milk, salt and
vinegar and heat over medium-low heat stirring constantly until it reaches 165 degrees Remove from heat and rest for 2 minutes. Stir gently for 5 seconds. The milk should separate into curds from the whey. If not, heat for a few seconds longer and stir again. Use a slotted spoon and transfer curds to the colander and cover with plastic wrap and allow to drain until desired texture. It is great to eat warm and can be stored for up to 5 days in the refrigerator