2. As early as 3,000 years ago BC, ancient Indians had mastered the original method of making cream. When milk is left standing for a period of time, it will produce a floating milk skin, the main component of which is fat. Indians fished out the milk skin and put it into leather pockets. After hanging it, it was repeatedly slapped and rubbed, and the milk skin gradually turned into cream. But this method takes a lot of time, and the amount of cream produced from milk is very small.
3. Animal cream is mainly extracted from the fat in natural fresh milk. It has a soft yellow luster on the surface, a fragrant milk smell, a smooth and delicate taste, and contains vitamins A and E naturally found in milk, without any pigments and chemical stabilizers, which is beneficial to people's health. Butter is divided into animal butter and vegetable butter, while vegetable butter is processed from vegetable oil such as soybean, water, salt and milk powder.