Everyone knows the origin of unsalted butter. Salt-free butter is a yellow solid with a relatively low melting point. It will melt with a little heating. Butter is made from whipped cream or milk by "stirring". After fresh milk is mixed, the top layer of thick matter is separated, and the salt-free butter can be obtained by filtering off the water. Although butter can be used for cooking or directly coated on toast, it is not recommended to eat too much because of the high content of vegetable oil.
Lard is a substance extracted from milk. Just on the surface, you will find that lard and unsalted butter look very similar. They are all yellow solids, and the material is not very hard. You can cut them off with a knife. Lard is the favorite food of Tibetan people. If you rush to the area where Tibetan compatriots live every day, you will find that people there use lard for three meals a day.
In that case, salt-free butter and lard look so similar, and they are also the products of the times obtained from milk. What's the difference between them? In fact, we should not think that unsalted butter and lard look so similar. They are completely different in origin, refining skills, taste, taste and cooking methods.
Lard is fat extracted from milk, but milk is Tibetan yak milk. Yak milk is slightly naturally fermented, and the extracted vegetable fat cream is lard, so the smell of lard and yak milk is completely different, and of course it is also a far cry from salt-free butter. Salt-free butter is fresh milk produced by dairy cows and refined fresh milk plant cream. In contrast, lard has a heavier fragrance and a less smooth taste.
The production process of salt-free butter is "stirring" and the production process of lard is "beating". In the Qinghai-Tibet Plateau of China, this is the main producing area of wild yak. Take yak milk, ferment it in the early stage, then pour it into a special barrel for lard beating, and beat it vertically with a long and heavy wooden hammer to separate human fat. Beat the fat out and set it up, which is the traditional lard.
The taste of handmade lard is really unacceptable to most people. Handmade lard is made by nomads themselves at home. Although delicious, it has a strong flavor, which is what we often call "mutton flavor". If I haven't eaten this kind of lard for a long time, or I haven't eaten it since I was a child, then I can't accept it. In addition, some nomads can store lard in the stomach of sheep in order to store lard.
Lard produced by manufacturers is generally used as food, which is similar to the smell of salt-free butter. It is light sweet, basically has no mutton flavor, and can be reused as salt-free butter. Baking cakes, making butter tea and drinking milk can all be the best ingredients for Tibetans to supplement fat. If you want to taste lard, you'd better choose the lard produced by the manufacturer.
Although unsalted butter and lard are not the same thing, there are many differences between them. However, there are some similarities between dairy products and fat sources. For example, many people actually make vegetable butter and esterified green vegetable lard, which is very cheap, but it is not friendly to human health. Animal unsalted butter and animal lard can be used for cooking. Although they have a taste, they should not be eaten more, especially for obese people. Try to eat less or not touch.