Fig. 4

Tibetan cheese fermentation process. a Salix daltoniana Andersson. b Salix myrtillacea Andersson c Betula utilis D. Don. d Soak branches in boiling water, wash, and peel. e Cleaned branches. f Set up the branches in the bucket, pour the milk, shake the bucket to make the milk adhere to branches. g Put the fermented cheese into the pot, add ghee and fry until it is cooked