The most common way to eat tsampa is to mix it by hand with butter tea, dried dri cheese (the dri is the female of the yak species) and sometimes sugar, to form a dough, in this form it is called just pak, and many Tibetans used to eat pak three times a day, every day. Today, it is still a common food in central Tibet, and for travelers, who bring a leather pouch for mixing the ingredients on the road.