I'm interested in making the sort of butter tea drunk in the Himalayan regions. However, one of its key ingredients, yak butter, is not commonly available in Europe where I live. What can I substitute it with such that my butter tea will taste as close as possible to the Himalayan original?
The shops here sell butter made from cow's milk, goat's milk, and (rarely) buffalo milk. Which of these three, if any, would most closely match the flavour profile of yak butter? I understand that yak butter has a very high fat content, so is there any way I could process the cow/goat/buffalo butter, or anything else I could add to the butter tea, to raise the fat content?