Rural Bhutan farmers make butter and cheese for their own consumption, or for commercial purposes. In this video, Aum Om milks a cow, and shows how to make butter and cheese. First, Aum Om milks the cow. She then churns the milk in an old traditional churning machine. After some time has passed, the butter floats on top of the milk. She stores the milk in a container for at least two days in the heat, which causes the milk to ferment. Once it is fermented, she pours the milk in the churner and starts churning. After getting butter from churning, she scoops the butter up and puts it in a bowl. She adds cold water to the butter in the bowl to get all the whey out. If cows have a small calf, farmers usually milk them a little less to preserve the milk for the offspring. After scooping out all the butter, she then pours the milk in a pot, places the pot on a stove and, while stirring, heats it lightly. After stirring the milk for a long time, she finally gets the cheese out of the milk.