1. First heat the milk or goat's milk slightly, and then pour it into a wooden barrel specially used for making butter. There is a long-handled piston in the barrel, which is called "Jialuo" in Tibetan. The piston is slightly smaller than the inner wall of the barrel and can move freely up and down.

2. After the milk is poured into the wooden barrel, stir it up and down nearly a thousand times with "Jialuo". The oil and water in the milk will separate by themselves, and the oil will float on the top. Take it out with your hands and pour it into the oval. In a round or rectangular leather bag, it becomes a lump of ghee after cooling. Ghee made from milk is yellow, while ghee made from goat's milk is white.

3. After the ghee is made, it can be stored for consumption at any time or shipped out for sale. The water left after making ghee can be drunk or made into dairy products such as "qula" (ie milk residue). In pastoral areas, some people pour milk into clay pots and shake them repeatedly to make ghee.