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Most of the people in Bhutan makes Butter from Cow and yak milk. The local term for butter is Maa. It is one of the richest sources of protein. Milk is mostly used for making tea and to produce dairy products. Milk products other than butter include, curd or yogurt, buttermilk, paneer, Chogho (a cheese as hard as rock and taking hours to eat) and the famous Zetay (fermented cheese) which is widely used in Eastern part of Bhutan. The prices of milk and milk products also vary from district to district in the nation. Guidelines for making Butter; Store the milk for 48 hours at a cold temperature Pour the full cream milk into a Bucket Add cold water Put the butter and cheese machine in the bucket and get it started to Leave it for at least 30 minutes so that the machine can churn the milk
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