The crown of milk food is butter.
Butter, called "Xiri Peach Crisp" in Mongolian, has unique and pure flavor and rich nutrition, and is a good product for herders to entertain guests. Butter can be extracted from milk skin, white oil or oil skin condensed from fresh milk.
If it is extracted from the milk skin, it should be dried in the summer after the milk skin is piled up, then boiled in a pot and stirred slowly. Gradually, you can see that the upper layer is yellow, the lower layer is white, and the yellow grease is butter. White is called sour oil. If it is extracted from white oil, it is necessary to pour the white oil into a pot and heat it for extraction. Pour the white oil into the pot, simmer slowly with warm fire and turn it frequently with a spoon. The water vapor is gone, and the color is slightly Huang Shi. In order to prevent over-refining and off-flavor, a handful of A Mu Su (assorted porridge) should be added in the refining process to absorb the water in white oil. Refined A Mu Su is called yellow oil residue. Because of its high oiliness and strong acidity, it can be made into tea for drinking. If it is extracted from the oil skin condensed from fresh milk, the floating oil layer should be skimmed from the freshly squeezed milk first, then poured into the pot, heated with warm fire and stirred at the same time. When cooking, the butter will come out, the dregs will sink and the butter will be skimmed. The rest is yellow oil residue, but this yellow oil residue is very sour.
Butter is extremely rich in nutrition, which is the highest among dairy foods, because only 50-60 kg of yogurt can extract about 2 kg of butter, which shows its preciousness. For the convenience of eating, herders often put butter in utensils or in the stomach bags of cattle and sheep. Butter can increase calories and prolong life. In the cold winter, when people and animals are frozen stiff, they are often rescued by drinking canned butter tea and butter wine. From August to August, people put butter in sheep's stomachs for preservation and open it when eating. Because it is not in contact with air, it is spotless, still fresh and moist, sweet and delicious.
Butter is not butter.
Butter, there is an oil extracted from milk, commonly known as butter.
Obesity. The oil extracted from the fat layer of cattle is also called butter and beef.
Fat, but in the making of West Point, butter refers to cream, such as butter biscuits. The butter in the bottom material of Chinese hot pot is generally extracted from the beef fat layer. Generally speaking, butter in supermarkets is mostly obtained from milk, but there are still a few brands (few) that add a small amount of tallow to it. The best way to judge is to look at the description of the ingredients on the package.
Butter is butter extracted from refined milk.