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Butter production by Tibetan farmer

Yak butter is still produced today by Tibetan farmers by hand using a traditional method. The first step is to collect milk from yaks.  The milk is then poured into a tall wooden cylinder, followed by a continuous up-down plunging motion and churning of the milk by the farmer using a round wooden paddle, easily up to a few thousand times over an hour.  When the resulting solidified butter begins to stick to the wall of the container, the farmer will collect the butter and cool it down using water, before squeezing the solid butter to remove any remnant liquid that may be still trapped inside the butter.  The final step is to shape the butter by hand into the individual round cakes normally seen in the market, each piece weighing around one kilogram.