Butter is the English translation of butter, which is made from milk. After fresh milk is stirred, the thick objects on the upper layer filter out some water. Mainly used as seasoning, it is rich in nutrition but high in fat, so don't overdo it.

In the 5th century BC, the Mongolians in China had already matured and spread all kinds of dairy production technologies at home and abroad because they were mainly engaged in animal husbandry. What foreigners call butter is the edible oil refined from the milk that China people call cream. Mongolians are the first people in the world to process edible butter.

Butter, also known as butterfat and butterfat, is made by separating the thin cream from skim milk, ripening the thin cream and stirring it. The biggest difference between butter and cream is the composition, and the fat content of butter is higher. High-quality butter is light yellow in color, uniform and delicate in texture, with no moisture oozing from the cut surface and fragrant in smell.