So (dairy product)

So, also known as soma, is a generic term for dairy products solidified through boiling and frying, historically produced in Tibet and Mongolia. It is a significant part of the traditional diets of the people living in these regions. The term encompasses a variety of processed dairy solids, often derived from yak, sheep, or goat milk.

Production:

The process of creating so typically involves boiling milk for an extended period until a thick layer of cream forms on the surface. This cream is then collected and further processed, often by frying in animal fat. The resulting product is a dense, high-fat dairy solid. Different variations exist based on the specific techniques and ingredients used in different regions and families.

Uses:

So is a versatile food item that can be consumed in various ways. It is commonly eaten as a snack or added to tea. It can also be used as an ingredient in other traditional dishes. Its high fat content makes it a valuable source of energy, particularly important in the harsh climates where it is produced.

Cultural Significance:

So holds cultural significance in Tibetan and Mongolian societies, reflecting their long-standing reliance on pastoralism. It is often associated with hospitality and is offered to guests as a sign of welcome. The production and consumption of so are often intertwined with traditional customs and beliefs.