Butter oil = butter

Butter can be extracted from the milk skin, from white oil, or from the oil skin curdled from fresh milk.

1. If it is extracted from the milk skin, it should be dried after a summer, then put it into a pot and cook, stir slowly, and gradually you can see the pot Two layers are separated from it: the upper layer is yellow and the lower layer is white. The yellow fat is butter.

2. If it is extracted from white oil, the white oil must be poured into a pot and heated to refine it. Pour the white oil into the pot, simmer it slowly over warm fire, and stir it frequently with a spoon. When the water vapor is gone and the color turns slightly yellow, it is ready. In order to prevent over-refining and the burnt taste, a handful of amusu (mixed porridge) should be added during the refining process. The purpose is to absorb the moisture in the white oil.

3. If you want to extract the oil from the condensed oil of fresh milk, you must first skim off the oil layer floating on top of the freshly squeezed fresh milk, then pour it into the pot, heat it over a warm fire and stir it at the same time. . After boiling, the butter will float out and the dregs will sink.