People were rearing cattle including goats, sheep and cows and different dairy products were prepared to use as daily routine meal:

1. Zharz (Milk): Milk was an important part of daily food. Milk was used as ingredient with different traditional foods as well as used with bread as routine meal.

2. Pie  (Yogurt): Yogurt was prepared by processing milk and were used as  routine meal with bread.

3. Dhigh (Buttermilk): This was also used with bread as daily meal. Traditionally, this was prepared by putting  yogurt in Yazn (made from goat or sheep skin). Which was shaken or rolled on the ground until butter forms. An alternate method uses  Sughu (a tall, narrow wooden cylinder) and Pidhar (a long, thick pole) in a process much like churning butter. Nowadays, dhigh is prepared in China made equipments.

4. Maska  (Butter): This is the fresh butter prepared from yogurt and is used to prepare other food items.

5. Thalgh Rughon (Old Butter): This is aged butter that is buried in ground wrapped in birch bark and left inside for years. Its strong taste is so valued that this type of butter was gifted during weddings and other occasions. During Mirdom butter was paid as tax to Mir. The older the butter, the more valuable it was.

6. Qarooth: This is a sour and rock-hard cheese that is used to flavor soups and also used in many other traditional foods. This is prepared by boiling buttermilk  for longer time together with a piece of older Qarooth. The resulting soft pasties are pressed and sun-dried. The dried or fresh qarooth are mixed with water and salt to prepare qarootha samik .Pieces of breads are mixed with  samik and used as meal.

7. Burus: This is prepared by boiling  buttermilk without mixing qarooth. Burus is used with other traditional foods as well as separately with beard.

8. Piyigh: This is prepared by boiling the milk of cattle given birth.

9. Meat (Gushth): Meat was an important part of local food. Before start of winter the families were slaughtering 2-3 sheep or goats and the meat were stored and used through out the winter. The taste of this meat differs from fresh meat.

10. Mirik (milk cream): The mirik of pasture is very tasty and valued as compare to house made.

11. Jighay: This special product is prepared when the flocks are coming back to village from pasture. The people who were herding the flocks of neighbors and relatives gift this to them.