What is edible butter made of

Butter is a common animal fat in our daily life. The characteristic of butter is that it tastes very fragrant and has good nutritional value. For example, you may use butter when barbecuing or making pastries. There are many ways to make butter. Some are extracted from fresh milk, and some are extracted from white oil. It should be noted that you cannot eat too much butter, after all, it is high in calories.

What is edible butter made of

Butter is not only nutritious, but also fragrant, delicious, soft and sweet. It is an indispensable delicacy for frying fruits, making milk tea, daily life and entertaining guests in Inner Mongolia. Butter can be extracted from fresh milk, milk skin, white oil, and the oil skin condensed from fresh milk.

If extracted with fresh milk

Put the milk in a cylindrical container, put a stick with a round plate on one end into the fresh milk, and stir it up and down continuously. After stirring for about hundreds of times, some white semi-solids will float above the milk. Use a sieve to scoop out the white oil, squeeze out the water, and then refine it to become butter.

If extracted from milk skin

You need to accumulate a lot of milk skins, dry them over a summer, put them into a pot and cook them, stirring them slowly. Gradually, you can see two layers separated in the pot: the upper layer is yellow, and the lower layer is white. The yellow fat is butter. The white one is called sour oil.

If extracted from white oil

To make it, pour the white oil into a pot and heat it. Pour white oil into the pot, simmer it slowly over low heat, stir it frequently with a spoon. When the water vapor disappears and the color turns slightly yellow, it is ready. In order to prevent over-refining and causing a burnt smell, a handful of Amusu should be added during the refining process. The purpose is to absorb the moisture in the white oil. The refined Amusu is called butter residue. Because of its high oil content and strong acidity, it can be added to tea for drinking.

If it is extracted from the oily skin coagulated from fresh milk

First, skim off the oil floating on the surface of the freshly squeezed milk, then pour it into the pot, heat it over low heat and stir it at the same time. After boiling, the butter will float up and the residue will sink. Skim off the butter and what remains is also butter residue, but this butter residue is very sour.