Yellow

Oil

The crown of dairy products is butter

Butter, called "Xiri Taosu" in Mongolian, its taste It has a unique pure fragrance and is rich in nutrients. It is a good product for herdsmen to entertain guests. Butter can be extracted from milk skin, white oil, or oil skin curdled from fresh milk.

If it is extracted from the naipi, it should be dried over the summer after the naipi is accumulated, and then put into a pot and boiled, stirring slowly, and you can gradually see the separation in the pot. Two layers come out: the upper layer is yellow and the lower layer is white. The yellow grease is butter. The white one is called sour oil. If it is extracted from white oil, the white oil must be poured into a pot and heated to refine it. Pour the white oil into the pot, simmer it slowly over warm fire, and stir it frequently with a spoon. When the water vapor is gone and the color turns slightly yellow, it is ready. In order to prevent over-refining, which will cause a burnt taste, a handful of amusu (mixed porridge) should be added during the refining process. The purpose is to absorb the moisture in the white oil. Refined Amusu is called butter residue. Because of its oiliness and strong acidity, it can be added to tea. If you want to extract it from the oily skin condensed from fresh milk, you must first skim off the oil layer floating on top of the freshly squeezed fresh milk, then pour it into a pot, heat it over a warm fire and stir it at the same time. After boiling, the butter will float out, and the dregs will sink. Skip the butter out, and the remainder will be butter dregs, but this butter dregs is very sour.

Butter is extremely nutritious and is the top dairy food. It takes fifty to sixty kilograms of yogurt to extract about two kilograms of butter, which shows how precious it is. For convenience, herdsmen often put butter in containers or in the stomach pouches of cattle and sheep. Butter has the function of adding heat and prolonging life. When people and animals suffer from cold and stiffness in the cold winter, they often drink butter tea and butter wine in cans to relieve themselves. In August, people put butter into the belly of the sheep to preserve it, and open it when eating. Since it is not in contact with the air, it is spotless and still fresh, moist, sweet and delicious

Gouda" I believe everyone has a little understanding of the cheese making method and its characteristics. It matures in a relatively short time and has a light taste, which is very suitable for Chinese tastes.

Basic ingredients:

Milk: 20 liters

Starting agent: 4 grams

Rymosin: 4 grams

You can buy it in large shopping malls