Tag Archives: cash

Farm

Bhutanese Chickens – Series 1

A set of video images of chickens in rural Bhutan

Format: DV 720×576

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Typically chickens roam free with their chicks providing eggs and meat for cash and food. Small producers are being encouraged under a government initiative to start small batteries of 400 hens.

The chicks are supplied by the government to insure they are free from bird flu. Eggs and meat have a guaranteed market which the government helps the farmers to reach with good prices sharing wealth from the city to rural provinces.

Butter Making

Bhutanese Cow milking – Series 8

A set of video images from Bhutan of a the butter and cheese making processes.

Format: DV 720×576

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Rural Bhutan farmers make butter and cheese partly for storage or as a preserved form of milk for self consumption, with any excess being sold for cash.

Milk from nursing cows is boiled then seeded from a previous batch of yogurt and left to curdle. As early as the following morning the rich curd is churned by hand until butter is formed. To prevent the butter from becoming rancid it must be washed. Bhutanese farmers may also boil the butter to form ghee, which will last much longer. The ghee is used for cooking or just spooned onto rice.

The remaining thin whey is then warmed to nearly boiling which seperates a cottage like cheese called datshi. This cheese is used in one the most famous of all Bhutanese dishes ‘Ema Datshi’… where Ema is chilli.

Butter Making

Bhutanese Cow milking – Series 7

A set of video images from Bhutan of a the butter and cheese making processes.

Format: DV 720×576

[wp_cart:Bhutanese Cow Milking – Series 7:price:0:end]

Rural Bhutan farmers make butter and cheese partly for storage or as a preserved form of milk for self consumption, with any excess being sold for cash.

Milk from nursing cows is boiled then seeded from a previous batch of yogurt and left to curdle. As early as the following morning the rich curd is churned by hand until butter is formed. To prevent the butter from becoming rancid it must be washed. Bhutanese farmers may also boil the butter to form ghee, which will last much longer. The ghee is used for cooking or just spooned onto rice.

The remaining thin whey is then warmed to nearly boiling which seperates a cottage like cheese called datshi. This cheese is used in one the most famous of all Bhutanese dishes ‘Ema Datshi’… where Ema is chilli.