Excess milk is hand-churned into butter.
Mahi, the resulting buttermilk byproduct, is eaten with dhiro and said to be good for digestion. Chhurpi is dried cheese made from the solids of mahi or yoghurt, dried in the sun, then cut into squares and strung on cords of yak hair, rather like an edible necklace. Rock-hard at first, chhurpi slowly softens when boiled in soup or stew. People gnaw on chunks of it all day long as a sort of tasteless Himalayan chewing gum.