Zangskar Yak Ghee | 250 grams

Pure Zangskar Yak Ghee

Source From
Village Name: Akshu Village, near the Drang Drung Glacier
Area: Zangskar Valley, Kargil, Ladakh

Process:
Butter made by yak herding families in Akshu village, slowly heated into ghee, filtered and filled into jars right there in the village, in front of the families who made the butter.

Ingredient:
Yak Butter Ghee 100%
No added colour, no added flavour, no mixing with other ghee

Why Zangskar Yak Ghee is Special

Zangskar has a long history with yak milk. Even old songs from the valley talk about it. For generations, families here made butter, ghee and curd from yak milk and carried them all the way to Leh or Kargil to trade for barley, salt and other basic needs.

Yaks graze on wild mountain grass high in the valley through the short summer. Their milk is thick and rich, and the butter made from it gives a ghee with a deep golden colour and a strong, nutty smell that you will not find in regular ghee.

Today this old trade has almost stopped, and fewer families keep yaks. Every jar of this ghee gives herder families a reason to keep their yaks and their way of life going.

What Science Says About Yak Milk

• Richer Milk: Research shows yak milk has about 5.5 to 7.5% fat, compared to about 3.5% in regular cow milk. This is why yak ghee is so thick and full of flavour.
• More CLA: Studies have found that yak milk has more CLA (conjugated linoleic acid) than cow milk. CLA is a natural fat found in milk from grass eating animals and is being studied for its role in health.
• More Omega 3: A study on cheese from yaks grazing on Himalayan pastures found about three times more omega 3 than cheddar made from cow milk.
• Better Omega 3 and Omega 6 Balance: Research has found that the omega 6 to omega 3 ratio in yak milk falls within the recommended healthy range, while in cow milk it was higher than recommended.
• Grass Makes the Difference: Scientists link these good fats to the yak's natural diet of wild mountain grass, with CLA in grazing yak milk being highest in summer.

Benefits

• Rich and Full of Flavour: Made from thick yak milk butter, it has a deeper taste and aroma than regular ghee.
• Traditional Mountain Food: Yak ghee and butter have long been part of daily food in Zangskar to stay warm and strong through hard winters.
• Natural Source of Good Fats: Ghee is a natural source of fat soluble vitamins and healthy fats that give lasting energy.
• Good for High Heat Cooking: Ghee has a high smoke point, so it works well for frying and tadka.
• Nothing Added: Only pure yak butter goes in. No colour, no flavour, no mixing.

How to Consume

Use it the way Ladakhi homes do. Add a spoon to butter tea, mix it with roasted barley flour (tsampa), or put it on hot roti, rice and dal. You can also use it for cooking, frying and tadka in place of regular ghee.

Why Siachen Naturals

Most yak ghee changes hands many times before it reaches a market, and no one really knows how it was made. We do it differently. We make the ghee right in front of the families who make the yak butter in Akshu village. From the butter, to the heating, to filling the jar, everything happens there with the families watching and being part of it. Nothing is hidden and nothing is changed later. Through Siachen Naturals, every jar supports yak herding families in Zangskar and helps keep an old Ladakhi tradition alive.

Wild from Ladakh. Made with care.