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Fermented milk from Himalayan India and Nepal
Somar is a fermented buttermilk product of the Himalayas, made from yak or cow's milk. A study of Himalayan ethnic milk products isolated Lactobacillus paracasei and Lactococcus lactis from it; no published source found gives its making process in detail.
A short entry: the sources we found record only what is said here about Somar itself. Its own sources do not record how it is made, so the steps and scenes below are those of Soft chhurpi, the closest documented cheese ferment, shown as a guide to the method, not as a record of Somar.
| Buttermilk from yak or cow's milk | [tamang2016] |
Total time across the steps of Soft chhurpi: 45 min – 1 h
What changes: Boiled milk sours into a set curd
Output: dahi.
Microbes at work in this step
lactic bacteria sour the milk; a little earlier dahi is sometimes added
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Somar is a fermented buttermilk product of the Himalayas, made from yak or cow's milk. A study of Himalayan ethnic milk products isolated Lactobacillus paracasei and Lactococcus lactis from it; no published source found gives its making process in detail. Lactobacillus paracasei and Lactococcus lactis do most of the fermenting.
Somar is made from buttermilk, the liquid left after churning, not from whole milk like dahi.
Every number is labelled with how it is known. How this atlas is made
