Jokh is a sort of aged clabber from the Greater Caucasus region. It is made from the milk of sheep that graze on flowering pastures (usually mostly clover) for 2 months. The milk is warmed and coagulated, and the resulting mass is covered to keep it warm until morning, when the whey is separated. The remaining mass (40 liters of milk yield about 30 liters of curd) is kneaded by hand, salted, and put into a ceramic pot that is covered with melted butter. The pot is then buried in the ground for 15 days, after which the mass is kneaded again and then buried for another 10-15 days. Jokh is mostly made for private consumption. It can be stored in a cool place for up to 1 year, or until the following season. It is usually eaten with warm bread from November onward, when milking is finished. Due to the complicated processing method, jokh has almost disappeared.