Butter, also known as milk fat, white skimmed oil, is the separation of thin cream and skimmed milk in milk, so that the thin cream is ripe and stirred and become. In Mongolian, it is called "Shiritausu", its flavor is unique and pure aroma, rich in nutrients, and it is the best thing for herdsmen to entertain their guests. The cream extracted from yogurt is put into a pot and heated to refine it. After heating, the cream melts completely and turns into oily yogurt underneath, and a layer of yellow liquid floats out from the top, which is butter. After skimming out the butter, pour it into the pot again, add some half-raw Mongolian rice seeds, and refine it together, so that the water in the butter can be completely separated. The quality of the butter will also be better. About two pounds of butter can be refined from sixty pounds of yogurt. Butter, also known as ghee, is extremely nutritious, is the best milk food. Butter is sweet and tasty, can adjust the blood to replenish gas, increase heat, sound body. Ghee is like butter a dairy product, is a cow, sheep milk extracted from the fat. Ghee is the cream made from the milk of domesticated yaks (scientific name: Bos grunniens). It is one of the most important staple and trade foods for herding families in southern Central Asia and the Tibetan Plateau. Ghee has twice the fat content of milk and has a texture similar to cheese but even better than cream. Ghee can be made into ghee tea. Cream (Cream), or ice cream, ice cream, Klimt, is the use of cream to make food from the top layer of raw cow's milk before the homogenization of milk fat content is higher layer of dairy products. Milk skin, the Mongolian language called "Chagan Ide", "Wu Ru Mu", "Wu Rimo". In Chinese, it means "white food". To make it, an iron pot with fresh milk is placed on the fire support, and after boiling over a low flame, a spoon is used to raise the milk repeatedly. After a certain period of time, a lot of air bubbles are generated on the top, and the fire is slowly lowered, while the milk is slowly stopped. After the fire is weakened, put a stick on the pot and put the lid on the pot so that the heat can run out. Generally, people boil milk skin at night, and when they get up the next day, a thick and wrinkled skin will be formed on the boiled milk, which is called milk skin (Wurme). When boiling the wurme, sometimes a little sugar is put into the pot to sweeten the wurme. The wurme is cut from the edge of the pot with an iron spoon and picked up with a thin wooden stick, so that the wurme is folded into a semicircle. Leave it to dry in a cool, airy place, not directly in the sun, where it will turn yellow and harden. In the summer, the grass has a lot of water, the milk is oily, the milk skin is wet, not easy to store and thin. Generally in the late fall when the livestock to catch oil fat a lot of milk skin, put them in a specially prepared semi-circular basket, in preparation for winter and spring to eat. Milk skin production is not much, but nutritious, sweet and greasy, can nourish the body, regulate qi and blood, make people glow. Cheese, also known as cheese, cheese, or cheese, cheese, cheese, is a common name for dairy foods, which come in a variety of flavors, textures and forms. Cheese is made from milk, which is rich in protein and lipids, from domestic cows, buffalo, goats or sheep. The production process usually involves the addition of rennet, which causes the casein in it to coagulate, acidifying the milk, before the solids are separated and pressed into the finished product. Some cheeses are covered with mold on the surface or inside, while most cheese products melt easily at room temperature. In China, milk tofu is the Mongolian word for cheese. Milk tofu, known as "Humaida" in Mongolian, is a common dairy food in Mongolian herders' homes. The production of milk tofu mainly with milk as raw material, will be fresh milk with coarse gauze filtered, into the barrel or tile jar, placed in a cool place a few days after the milk naturally coagulate. After taking out the top, pour the curd into a pot and simmer it over a warm fire. Because the protein by heat coagulation, whey will slowly separate, while squeezing whey, leaving thick curd increase the fire, the whey thoroughly squeezed, in time to use a spoon was rubbed thick curd until non-stick pan. Then use a small spoon or a special wooden tool to put the thick curd into a wooden mold and put it in a cool place. If you want to make it sweet, add sugar while kneading. This is called suunhuruud (milk tofu). Yogurt is a milk product that is made from fresh milk, pasteurized and then fermented by adding beneficial bacteria (fermentation agent) to the milk, and then cooled and filled. Milkshake: A simple milkshake is made by putting fresh milk, ice cream, and ice cubes into a blender and mixing well. A drink that uses milk as the base ingredient.