Sergem

Sergem is a Tibetan food made from milk once the butter from the milk is extracted. It is then put in a vessel and heated, and when it is about to boil, sour liquid called "chakeu" is added, and this leads to the separation of sergem from the milk. One can also prepare a soup out of sergem, add sergem to an achaar, or eat it with momo.

See also

• List of dairy products
• List of Tibetan dishes

This article "Sergem" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:Sergem. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.

📰 Article(s) of the same category(ies)

• 2017 Szechuan sauce fiasco
• Sabounee
• Merrill Shindler
• White cabbage
• Biscuit warmer
• Aubergine
• Thukpa (Tibetan noodle)

---