Butter is extracted from milk and goat milk. In the past, herders used a special method to refine ghee. First, they heated the milk, then poured it into a large wooden barrel called Dongxue (about 4 feet high and with a diameter of 1 foot), and whipped it up and down for hundreds of times until the oil and water separated, and a layer of lake yellow fat floated on it, scooped it up, poured it into leather pockets, and cooled it to form ghee. Now many places gradually use cream separators to extract ghee. Generally speaking, a cow can produce four or five catties of milk every day, and every hundred catties of milk can squeeze out five or six catties of ghee.

There are many ways to eat butter, mainly by drinking butter tea, or by mixing them in Bazin. Stir-fry fruit on holidays and use ghee.

Tibetans like to drink butter tea on weekdays When making butter tea, tea leaves or brick tea are boiled for a long time to make a thick juice, then the tea leaves are poured into the "late winter" (butter tea barrel), and then the butter and salt are added. The Jia Luo (stirring tool) is pumped up and down dozens of times to mix the butter tea, and then it is poured into the pot for heating, thus making delicious butter tea.

Tibetans often entertain guests with butter tea. They drink butter tea and have a set of rules. When the guest is asked to sit at the Tibetan square table, the host puts a wooden bowl (or teacup) in front of the guest. Then the host (or housewife) lifts the butter tea pot (which is usually replaced by a thermos bottle now), shakes it a few times and fills a bowl of butter tea for the guests. Guests can't drink freshly poured butter tea, so chat with the host first.

When the host once again mentioned that the butter tea pot stood in front of the guests, the guests could pick up the bowl, first blow it gently in the butter tea bowl, blow away the oil flowers floating on the tea, and then take a sip and praise: "This butter tea is really good, oil and tea are inseparable." The guest put the bowl back on the table and the host filled it again. In this way, while drinking, the enthusiastic host always fills the guest's tea bowl; Don't touch it if you don't want to drink it; If you drink half and don't want to drink any more, the host holds the bowl and you put it there; When the guests are ready to leave, they can drink more, but they can't drink it dry. Leave some greasy tea in the bowl. This is in line with Tibetan habits and etiquette.