Can butter be eaten directly?

Butter is something that people use a lot in their daily lives. It is mainly processed from milk, and because of its smooth and sweet taste, it is loved by many people. Many people like to spread some butter on bread to enhance its taste in daily life. In addition, butter can also be made into other products, such as cakes, bread, etc., so can butter, which has a delicate and sweet taste, be eaten directly in daily life?

1. Can butter be eaten directly?

Can be eaten directly. Butter is processed from milk and has a smooth and sweet taste. Many children like to eat it directly. In fact, it tastes better with bread. Butter is processed from milk. The product made by filtering out some of the water from the thick substance on the top of fresh milk after stirring it. It is mainly used as a condiment. It is nutritious but high in fat, so don't consume it in excess.

2. What is butter?

In Inner Mongolia, butter is a great food for entertaining guests. It has a mellow taste and contains many good nutrients. Butter is generally used to cook ingredients. Dishes with butter will have a very unique aroma, which is loved by many friends.

3. How to make butter

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

2. If you want to extract it from milk skin, you need to accumulate a lot of milk skin, dry it over a summer, then put it in a pot and cook it, stirring it slowly. Gradually, you can see two layers separated in the pot: the upper layer is yellow, and the lower layer is white. The yellow oil is the butter. The white one is called sour oil.

3. If extracted from white oil, pour the white oil into a pot and heat it for refining. 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 burnt smell, a handful of Amusu (mixed porridge) 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.

4. If you want to extract it from the oil skin condensed from fresh milk, you should first skim off the oil layer 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.