Liquid butter refers to one of Mongolia's dairy products. Liquid butter can be made from the milk of cows, sheep, goats and camels. To make it, fresh milk is poured into an earthen jar or a wooden barrel. This stands at sixty-eight (68) degrees Fahrenheit for 68 hours. The milk, then partially coagulated, becomes light yellow and forms a thick, semi-solid layer, two or three portions of liquid butter to ten portions of milk. The Liquid butter is served with sugar and fried millet, also used in vegetables or tea, and as a spread on bread.