1, Anjia butter. Anjia butter is produced in New Zealand, which is divided into salted butter and unsalted butter, and unsalted butter is mostly used for baking. From the packaging point of view, it can be divided into tin foil packaging and oil paper packaging. Anjia butter is rich in taste and affordable.
2. presidential butter. Presidential butter is produced in France. It smells and tastes like milk.
3. Lake Lando. Lando Lake is produced in the United States, with light taste and very close price.
4, Danish silver treasure soft butter. It smells rich, but it's not greasy.
5. Is it butter? Isini butter is produced in France and has a light taste, but a rich and mellow aftertaste.
6. Payson brand. Payson brand comes from France, with a light taste and a price comparable to that of the same brand.
Introduction to butter:
Butter, called "Xiri Peach Crisp" in Mongolian, has unique and pure flavor and rich nutrition, and is a good product for herders to entertain guests. Butter can be extracted from milk skin, white oil or oil skin condensed from fresh milk.
If it is extracted from the milk skin, it should be dried in the summer after the milk skin is piled up, then boiled in a pot and stirred slowly. Gradually, you can see that the upper layer is yellow, the lower layer is white, and the yellow grease is butter. White is called sour oil. If it is extracted from white oil, it is necessary to pour the white oil into a pot and heat it for extraction.
Pour the white oil into the pot, simmer slowly with warm fire and turn it frequently with a spoon. The water vapor is gone, and the color is slightly Huang Shi. In order to prevent over-refining and off-flavor, a handful of A Mu Su (assorted porridge) should be added in the refining process to absorb the water in white oil. Refined A Mu Su is called yellow oil residue.
Because of its high oiliness and strong acidity, it can be made into tea for drinking. If it is extracted from the oil skin condensed from fresh milk, the floating oil layer should be skimmed from the freshly squeezed milk first, then poured into the pot, heated with warm fire and stirred at the same time. When cooking, the butter will come out, the dregs will sink and the butter will be skimmed. The rest is yellow oil residue, but this yellow oil residue is very sour.