The use of “theki” for churning butter was an important part of Nepalese daily life for centuries, and was an essential part of the country’s food culture. In traditional Nepalese households, making fresh butter was an important part of daily life. Milk was collected from cattle and goats and was then churned using a “theki” to separate the butter from the buttermilk. The “theki” was filled with warm milk and then churned back and forth until the butter began to form. The butter was then removed and molded into balls, which could be stored for later use.

Today, the use of “theki” for churning butter is becoming less common as modern appliances, such as electric butter churners, become more widely used. However, it is still used in some rural areas, where access to modern appliances is limited. The use of “theki” for churning butter is an important part of Nepalese cultural heritage, and is a reminder of the country’s rich history and traditions.