Butter

Butter

　　Butter

　　Milk skin is boiled in a pot over high heat, and after separating out the residue, what remains is butter. The butter is then taken out and bottled for easy consumption. A popular way among Mongolians is to soak fried rice in milk tea, add butter, and eat it while drinking.

　　Milk residue is extracted from cow's milk. After churning the milk to separate the butter, the remaining liquid is boiled and then cooled to make sour milk water. This is poured into a bamboo colander-shaped filter, and the residue left in the bamboo strainer is the milk residue. The milk residue is white, has a sour taste, and is highly effective in aiding digestion. Tibetan people traveling outside often carry milk residue to prevent discomfort from changes in water and soil. A common dish used to entertain guests in Inner Mongolia is pan-fried milk residue cooked with butter and brown sugar.