Inner Mongolia butter

Butter, called "Xiri Taosu" in Mongolian, has a unique and pure flavor and is rich in nutrients, which 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 extracting with fresh milk, put the milk in a cylindrical container, put the end of a stick with a round plate at one end into milk or goat's milk, and keep stirring it up and down. After stirring it for hundreds of times, some white semi-solid will float above the milk, and use a sieve to remove the white oil, squeeze out the water, and then refine it to become butter.

If it is extracted from the milk skin, it should be dried in the summer after the milk skin is accumulated, and then it is put into a pot to be boiled 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 to refine it. Pour the white oil into the pot, simmer slowly with warm fire, and turn it frequently with a spoon. When the water vapor is gone, the color is slightly Huang Shi, and it is made. In order to prevent it from getting stale if it is over-refined, a handful of A Mu Sue (assorted porridge) should be added in the refining process, and its purpose is to absorb the moisture in the white oil. Refined A Mu Sue is called yellow oil residue. Because of its high oiliness and strong acidity, it can be drunk with tea. If it is extracted from the oil skin condensed from fresh milk, the floating oil layer should first be skimmed from the freshly squeezed fresh milk, and then poured into a pot, heated with warm fire and stirred at the same time. When it is boiled, the butter will come out, the dregs will sink, and the butter will be skimmed out. The rest is yellow oil residue, but this yellow oil residue is very sour.

Butter is extremely rich in nutrition, which is the highest in milk food, because only 5 to 6 kilograms of yogurt can extract about 2 kilograms of butter, which shows its preciousness. For the convenience of eating, herders often put butter in utensils or stomach bags of cattle and sheep. Butter has the function of increasing heat and prolonging life. In the cold winter, when people and animals are frozen, they are often rescued by drinking butter tea and butter wine in cans. From August to August, people put butter into sheep's stomachs to keep it, and open it when eating. Because it is not in contact with the air, it is spotless and still fresh, moist, sweet and delicious.