Sergem

This article does not cite any sources. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (August 2007) (Learn how and when to remove this template message)

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 call "chakeu" is added and this leads to the separation of sergem from that 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 food-related article is a stub. You can help Wikipedia by .

• v
• t