Classical Ayurvedic Profile & Preparation
Richest of the common milks — nearly twice the fat of cow milk; the high-altitude building food.
Traditional Preparation (Samskara)
Always boiled and warm; its density suits the cold heights it comes from — dilute or spice at lower altitudes.
Classical Provenance: Himalayan tradition; ksheera varga analogy.
Synergistic Combinations (Samyoga)
- boiled with warming spices (altitude tradition)
- as butter tea base
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: kapha excess, congestion
- Contraindication: weak digestion
- Contraindication: dairy sensitivity
- Incompatible pairing (Viruddha): fish, sour fruit, salt (milk rules)
Verified USDA Nutrition Facts for Yak milk
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup (244g):
