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Fermented milk from Northern China
A 6th-century Qimin Yaoshu recipe for su, a butter churned from sun-warmed lao (soured milk) with hot and then cold water. The butter is gathered for about ten days and rendered over a slow dung fire into su. A 2010 reproduction of the Qimin Yaoshu recipes identified su as butter and butter oil.
| Lao (soured milk) | Sweet or sour lao both work[qmys-ws] |
| Hot waterhalf the volume of the lao | [qmys-ws] |
| Cold waterthe same as the hot water, added twice | [qmys-ws] |
Total time across the recorded steps: 10 days
What changes: Sun-warmed lao is churned with a holed elm-wood paddle that reaches the jar's bottom
Output: warm churned lao.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A 6th-century Qimin Yaoshu recipe for su, a butter churned from sun-warmed lao (soured milk) with hot and then cold water. The butter is gathered for about ten days and rendered over a slow dung fire into su. A 2010 reproduction of the Qimin Yaoshu recipes identified su as butter and butter oil. Made in 4 steps over 10 days. The longest step, gather the butter in cold water and press it into balls, takes 10 days (Jia Sixie 2026).
| Main step | 10 daysReported[qmys-ws] | Gather the butter in cold water and press it into balls |
|---|
Su is churned from soured milk with hot and then cold water, and is rendered after about ten days' gathering.
Its recipe renders the butter until the bubbling of the milk left in it stops, and keeps the su in a sheep's stomach in winter or a watertight vessel in summer.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu, vol. 6, ch. 57 (抨酥法). The Ming Bencao Gangmu records a later su method where milk is boiled two or three times, cooled, and the skin taken and rendered. In 2010 Hirata and colleagues reproduced the Qimin Yaoshu milk recipes and identified su as butter and butter oil (abstract).
