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(9 Apr 2016) LEAD IN: Yak butter is a staple of Tibetan food, but at the Labrang monastery just outside Tibet, they also use it to form giant sculptures. The food has such strong religious and cultural significance that those who visit the masterpieces believe they'll receive good fortune STORY-LINE: Dawa and his fellow herders watch over their herd of around 150 yaks. These huge, hairy beasts provide many of the essential elements of Tibetan food through their millk, which can be made into cream, butter and cheese and gets sold at local markets. And since yak butter has also strong cultural and religious meanings in Tibetan culture, they also provide monasteries with their home-made products. In Sangke outside of Xiahe, a small county in the Tibetan region of Gansu province in China, they milk the yaks by hand. The vast grassland is often brushed by unforgiving winds. And as well as selling their produce on, inside the ranch they enjoy using the milk themselves in yak butter tea, the rancid staple beverage consumed all over the Himalaya and Tibetan plateaus. 15-year-old Damjengonpo, promptly fills a bowl with all three ingredients, tops it up with hot water and then mixes it to make Tholma, a typical breakfast dish that has the consistency of porridge. Tsampa is also eaten for breakfast, added with yak butter tea. It is drier than Tholma and people usually mix it with their own hands like a dough. "Yak butter is very important for us", says Dawa, Damjengonpo's 48-year-old father. "We can make a lot of things with it. We can make butter tea, cheese, and so on." Dawa and his eight partners established the herd in April 2013, starting with 90 yaks. Almost three years later, they produce up to 500kg of Qula, a grainy hard white cheese, and up to one tonne of yak butter. "The price here is cheaper than in Tibet (province). You pay 30 RMB ($4.6) for 500g, compared with 70 RMB ($11) or 80 RMB ($12) in Tibet," adds Dawa, sipping the traditional yak butter tea. "We provide the nearby monasteries with yak butter. Yak butter and cheese are very good for your health too." Rinchentso, a shy mid-thirties Tibetan woman, milks the female yaks (also called "dri") several times a day, because the yak generally yields little milk. Back in the house, she boils the milk and then puts the pot on top of a small machine that will separate the cream from the rest. "The machine has two spouts: from one comes the cream, from the other comes the milk residue (buttermilk), with which you can make cheese," says Rinchentso. She uses a machine in winter, but her butter is hand-made in summer. She displays a range of staple food found in a traditional Tibetan meal on a small wooden table: besides her yellow-coloured yak butter, she proudly shows a wooden box filled with Qula and Tsampa-roasted barley flour. "Yak butter is very important in our culture," emphasises Dawa. "Apart from its culinary purposes, we also use yak butter to make religious offerings, for example the butter sculptures, which are all made with yak butter." On the last day of the Tibetan New Year, which is the 15th day of the first month of the Tibetan calendar, monks of the nearby Labrang monastery exhibit a series of carefully hand-carved yak butter sculptures. This is one of the most famous Tibetan Buddhism monasteries outside of Tibet. "Today is a special festival for us Tibetan Buddhists," says Chophel Gyab, from Maqu county in Gansu province. "If you come and see the yak butter sculptures, then good things will happen in your life and you will be successful." Find out more about AP Archive: http://www.aparchive.com/HowWeWork Twitter: / ap_archive Facebook: / aparchives Instagram: / apnews You can license this story through AP Archive: http://www.aparchive.com/metadata/you...