In many parts of the world where fermented milk gel ('yogurt' is now the standard Western term) is a traditional food, it can be prepared in one stage or two: first it is fermented to produce *set* yogurt; and optionally it may be strained, or drained, to draw off the whey, producing a thicker substance, *strained* or *drained* or *whey-drained* yogurt. In Hindi, these are called _dahî_ and _cakka_ respectively. Are there corresponding words distinguished the two forms in Standard Tibetan and/or in any Tibetan dialect or related language?

Thanks for any help you can give me.

Oldtimer