Yak is a species of long-haired domesticated cattle found throughout the Himalayan region of the Indian subcontinent, the Tibetan Plateau, Mongolia and Siberia. Most Mongolian yaks live in Arkhangai, Khuvsgul, Zavkhan, Uvurkhangai and Bayankhongor provinces. We procure our raw material, milk and curd from Arkhangai and Zavkhan.

Yak physiology is well adapted to high altitudes, having larger lungs and heart than cattle found at lower altitudes. More than 50 percent of yak pasture is 2,000 meters above sea level and 40 percent is 1,600-2000 meters above sea level, where grass is nutritious and water is pristine. It is this environment where yak milk is thicker and more nutritious. 

Milk protein is easily digested and easily absorbed, improving the overall balance of protein amino acids. It is also a source of essential amino acids and fatty acids, vitamins A, D, B12, riboflavin, calcium, phosphorus, potassium, magnesium, and zinc, and is rich in nutrients that support immunity and improve blood circulation.