The village of Kaskikot looks out over the Himalayan mountains in Nepal. The people there live off subsistence rice farming, and milk provides a critical source of nutrients. But not the way you’re used to drinking it. For the last six years, reporter Laura Spero made regular visits to Kaskikot. And while she’s there, she lives with a woman she calls Aamaa, or mother. For the World Vision Report, they’ll both explain how to churn fermented milk.

This story was provided by the Public Radio Exchange.