White butter . Either fresh or sour White butter is heated in a pot until the yellow butter oil is melted. This is separated from the white butter cream. Milk from cows, sheep, goats and camels can be used for white as well as for yellow butter. It is interesting to note that Mongolian people usually take a bowl of yellow butter with them before starting on a long journey. They use it for their long journeys or when at home served with pan fried millet and pancakes.