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Yak Butter is extracted from yak and goat's milk. Tibetan yak butter's extraction method is very simple and interesting. The milk is slightly warmed and then poured into large barrels, whipping for hundreds of times, until the water and butter separated. Later scoop up the floating yellowish fatty on the top layer and put into leather pockets, cool until they became butter.

Yak butter is very important local food and it is separated from yak milk by hard churning. After butter is separated from milk, the residue becomes sour and can be made into milk curd which is a nice thirst quenchable and can be made into milk curd pastry with barley flour.