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Making Butter and Cheese in Bhutan
5
Transcript
Making Butter and Cheese in Bhutan
by NooPim
Step 6: strain cheese
- strain the cheese from the wei
- shape the cheese into a shape
Step 5: stir the wei
cottage cheese (datshi)
- add hot water into the wei.
- slowly stir the mixture
- this will make the cheese sink to the bottom and lighter, unused substances float to the top
Step 4: scoop out the butter from leftover milk
- the leftover wei will be used to make cheese
Step 3: Churn the milk
butter
- pour the fermented milk into the churner and place the kopdo (lid)
- add cold water into the churner
- continually churn the milk until it changes to a light yellowish color and starts to form shape into butter
Step 2: strain and curdle the milk
- strain the milk so it will not mix with dirty substances
- leave the milk inside the house
- let the milk curdle for two days in the heat
Step 1: Milk a cow
becomes fermented milk
Before
After
- milking times: 7AM and 5PM
- cows have to be kept warm and well-fed to produce more milk
- cows have to be calm and relaxed while milking
- make sure the udder is clean
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