The traditional method for herders to extract ghee is quite special. First, the milk juice is heated, then poured into a big wooden barrel called Xuedong (about 4 feet high and 1 foot in diameter), and whipped up and down hard for hundreds of times, until the oil and water are separated, and a layer of lake yellow fat floats on it, then scooped up, poured into leather pockets and cooled to form ghee. Generally speaking, a cow can produce four or five catties of milk every day, and five or six catties of ghee can be extracted from every hundred catties of milk.
Authentic:
Buttered tea is made by boiling brick tea in water, adding ghee (yak butter), putting it in a slender wooden barrel, and vigorously beating it with a stirring rod to make it into emulsion. Another way is to put ghee and tea in a leather bag, tie the mouth of the bag tightly and beat it hard with a wooden stick. Therefore, the configuration of butter tea is called "beating" butter tea. It is a very laborious job for the hostess to entertain guests, and now it can also be configured with an electric mixer.
Because brick tea contains a lot of tannic acid, it stimulates gastrointestinal peristalsis and accelerates digestion, and it is extremely hungry to drink it alone, so it is necessary to add ghee or milk. Mongolians generally drink milk tea, while Tibetan yaks do not produce much milk, so butter tea is generally used to entertain guests. Buttered tea has extremely high calories, is fragrant and delicious, and it is refreshing to take a sip.
People say that you have never drunk butter tea, even if you have never been to Diqing Plateau. When you first drink buttered tea, the first taste is unbearable, the second taste is pure and fragrant, and the third will never be forgotten. For thousands of years, while struggling with harsh natural conditions, Tibetan people have created butter tea culture. Around tea culture, there are tea parties, which run through parties such as making friends, festivals, parting and love. The drinking method of butter tea, Deqin Tibetans like to add milk residue, while Zhongdian and Weixi Tibetans pursue purity.
In Tibet, you can see ghee anytime and anywhere in every Tibetan family. Butter is an indispensable food for every Tibetan.
ghee is extracted from cow and goat milk. In the past, herders used a special method to refine ghee. First, they heated the milk meter, then poured it into a big wooden barrel called Xuedong (about 4 feet high and 1 foot in diameter), and whipped it up and down hard for hundreds of times, until the oil and water were separated, and a layer of lake yellow fatty substance floated on it, scooped it up, poured it into leather pockets, and cooled it to become ghee. Now, many places gradually use cream separators to extract ghee. Generally speaking, a cow can produce four or five catties of milk every day, and five or six catties of ghee can be extracted from every hundred catties of milk.
Butter can be eaten in many ways, mainly by beating butter tea and drinking L, or by blending it in a rake. Fry fruit on holidays and use ghee. Tibetans like to drink ghee sticks on weekdays. When making butter tea, first boil tea or brick tea with water for a long time to make a thick paste, then pour the tea into "Dong Mo" (butter tea barrel), then add butter and salt, forcibly pump "Jia Luo" up and down for dozens of times, stir the oil tea to blend, and then pour it into a pot to heat it, and it will become delicious butter tea.
Tibetans often use butter tea to entertain guests. They drink butter tea and have a set of rules. When the guest was asked to sit at the Tibetan square table, the host took a wooden bowl (or teacup) and put it in front of the guest. Then the host (or housewife) lifts the butter tea pot (which is usually replaced by a thermos bottle now), shakes it a few times and pours a full bowl of butter tea for the guests. The guests don't drink the butter Rong that just fell, so talk to the host first. When the host once again mentioned that the butter tea pot stood in front of the guests, the guests could pick up the bowl, first gently blow it in the butter bowl to blow away the oil flowers floating on the tea, then sip it and praise: "This butter tea is really good, and oil and tea are inseparable." The guest put the bowl back on the table and the host refilled it. In this way, add more while drinking, and after drinking it in a day, the enthusiastic host always fills the guest's tea bowl; If you don't want to drink, don't touch it; If you drink half and don't want to drink any more, the host fills the bowl and you put it there; When the guests are ready to leave, they can drink a few more mouthfuls, but they can't drink them dry. Leave some greasy tea bottoms in the bowl. In this way, it is in line with Tibetan habits and manners.