1.first milk or goat's milk slightly heated, and then poured into a wooden barrel specializing in making ghee, the barrel has a long-handled piston, known as "A Luo" in Tibetan. Piston than the inner wall of the barrel is slightly smaller, you can move freely up and down

2. Milk poured into the barrel, that is, with the "A Luo" force up and down churning for nearly 1,000 times, the milk in the oil and water that is separated on their own, the oil floats on the top, cupped in the hand, poured into the ellipse-shaped or rectangular leather pockets, cooled to become a block of ghee. Milk ghee is yellow, goat's milk ghee is white;

3. These ghee can be preserved after the ghee is made and eaten at any time or transported for sale. Ghee after the remaining water can drink, can also be made into a "qura" (i.e., milk residue) and other dairy products to eat. In pastoral areas, some will also be poured into a clay pot of milk, repeated shaking made of ghee.