Startup Lessons from Milking Yaks in Mongolia

Mongolian herders milk yaks on the vast steppes, turning milk into cheese and yogurt they sell locally or to tourists. Their routines in freezing winds and endless plains mirror the grit new founders need. These nomads run small operations that last generations.

Get Hands-On from Day One

Yak milking happens twice daily, no exceptions. Herders grab a stool and bucket at dawn and dusk, rain or shine. A 2022 FAO report on Mongolia’s livestock notes herders manage 40 million head of animals across harsh terrain, checking herds constantly. Founders should test their product daily too—build, sell, tweak—before scaling.

Stick to Basics That Work

No apps or gadgets; herders use wooden pails and fermented milk methods passed down. They produce aaruul, hard cheese balls that store for months. National Geographic covered the yak herders’ simple tools enduring climate shifts. Skip complex tech at start. Focus on core value: a yak yields 1-2 liters per milking, enough for family sales.

Know Your Buyers Cold

Herders sell to neighbors, markets in Ulaanbaatar, or eco-tourists craving authentic dairy. They watch what sells—fresh milk one week, wool yarn the next. The World Bank’s 2023 Mongolia update highlights herders adapting sales to urban demand. Talk to customers early. Ask what they pay for and why.

Team Up with Family and Neighbors

Solo herding fails fast. Families divide tasks: milking, churning, herding calves. They trade with nearby gers during storms. A UNESCO report on Mongolian nomadic culture describes communal support networks. Bootstrap with trusted people. Share wins and workloads.

Prep for the Long Haul

Mongolia’s dzud winters kill herds—temperatures drop to -40°C, burying grass under snow. Survivors fatten yaks in fall and store feed. BBC reported on herders rebuilding after 2021 dzud losses. Build cash reserves and side income. Your startup will face dry spells too.

These herders thrive without venture cash. One founder drew these lessons firsthand from milking yaks. Start where you stand, grind daily, and adjust. Your first “yak” might flop, but the next round of milk pays bills.