（音洛。《唐本草》）
【释名】 （音栋）。
【集解】恭曰∶牛、羊、水牛、马乳，并可作酪。水牛乳作者，浓浓味胜。 牛、马乳
作酪性冷。驴乳尤冷，不堪作酪也。藏器曰∶酪有干、湿，干酪更强。时珍曰∶酪 ，北人
多造之。水牛、 牛、 牛、羊、马、驼之乳，皆可作之。入药以牛酪为胜，盖牛乳亦多尔。
按∶《 仙神隐》云∶造法∶用乳半杓，锅内炒过，入余乳熬数十沸，常以杓纵横搅之，乃
倾出罐盛。待冷，掠取浮皮以为酥。入旧酪少许，纸封放之，即成矣。又干酪法∶以酪晒结，
掠去浮皮再晒，至皮尽，却入釜中炒少时，器盛，
【气味】甘、酸，寒，无毒。时珍曰∶水牛、马、驼之酪冷， 牛、羊乳酪温。
患冷、患痢人，勿食羊乳酪。甜酪合酢食，成血瘕及尿血。
【主治】热毒，止渴，解散发利，除胸中虚热，身面上热疮、肌疮（《唐本》）。止烦渴
热闷，心膈热痛（《日华》）。润燥利肠，摩肿，生精血，补虚损，壮颜色（时珍）。
【发明】时珍曰∶按∶戴原礼云∶乳酪，血液之属，血燥所宜也。
【附方】旧三。
用牛酪灌入即出。若入腹，则饮二升，即化为黄水。（《广利方》）马出黑汗∶水化干酪灌之。
（藏器）
（《别录》上品）
【释名】酥油（北虏名马思哥油）。
【集解】弘景曰∶酥出外国，亦从益州来。本牛、羊乳所作也。恭曰∶酥乃酪作，其性
与酪异。然牛酥胜羊酥，其 牛酥复胜家牛也。
诜曰∶水牛酥与羊酪同功。其羊酥胜牛酥。
热者宜之；羊酥不离温，病之兼寒者宜之。各有所长也。 酥虽胜，然而难得。时珍曰∶酥
乃酪之浮面所成，今人多以白羊脂杂之，不可不辨。按∶ 仙《神隐》云∶造法∶以牛乳入
锅煮二三沸，倾入盆内冷定，待面结皮，取皮再煎，油出去渣，入在锅内，即成酥油。一法∶
以桶盛牛乳，以木安板，捣半日，候沫出，撇取煎，去焦皮，即成酥也。凡入药，以微火熔
化滤净用之良。
牛、白羊酥
【气味】甘，微寒，无毒。
【主治】补五脏，利大小肠，治口疮（《别录》）。除胸中客热，益心肺（思邈）。除心热
肺痿，止渴止嗽，止吐血，润毛发（《日华》。益虚劳，润脏腑，泽肌肤，和血脉，止急痛。
治诸疮。温酒化服，良（时珍）。
牛酥
【气味】甘，平，无毒。
【主治】去诸风湿痹，除热，利大便，去宿食（思邈）。合诸膏，摩风肿、 跌血瘀（藏
器）。
垢，又追毒瓦斯发出毛孔间也。
【附方】旧二，新一。蜂螫∶用酥涂之，妙。（《圣惠》）虫咬∶以酥和盐涂之。（《圣
惠方》）眯目∶以酥少许，随左右纳鼻中。垂头卧少顷，令流入目中，物与泪同出也。（《圣
济总录》）
【酪】（音luò。出自《唐本草》）
【释名】（音dòng）。
【集解】苏恭说：牛、羊、水牛、马的乳汁，都可以用来制作酪。用水牛乳制作的，味道浓郁且更胜一筹。用牛乳、马乳制作的酪，性质寒凉。驴乳性质尤其寒凉，不适合用来制作酪。陈藏器说：酪有干酪和湿酪之分，干酪的药效更强。李时珍说：酪，北方人经常制作。水牛、牦牛、黄牛、羊、马、骆驼的乳汁，都可以用来制作。入药以牛酪为优，因为牛乳也比较多。
据考证：《神仙神隐记》记载制作方法：取半杓乳汁，在锅内炒过，加入剩余的乳汁熬煮几十次沸腾，经常用勺子纵横搅拌，然后倒入罐中盛放。待冷却后，撇取表面的浮皮作为酥。加入少许旧酪，用纸封口放置，就制成了。另外干酪的制作方法：将酪晒干结块，撇去浮皮再晒，直到浮皮完全去除，再放入锅中炒一会儿，用器皿盛装。
【气味】味甘、酸，性寒，无毒。李时珍说：水牛、马、骆驼的酪性寒，牛、羊的酪性温。患有寒证、痢疾的人，不要食用羊乳酪。甜酪与醋同食，会形成血瘕及尿血。
【主治】热毒，止渴，解表发汗并通利二便，清除胸中的虚热，治疗身体面部的热疮、肌肤疮疡（《唐本草》）。缓解烦渴、热闷，心膈部位的热痛（《日华子本草》）。润燥通便，消除肿胀，生成精血，补益虚损，改善面色（李时珍）。
【发明】李时珍说：据戴原礼所言：乳酪属于血液类物质，适合血燥体质者食用。
【附方】原有三方。
用牛酪灌入肛门即可排出异物。如果异物进入腹部，则饮用两升酪，它就会化为黄水排出。（《广利方》）马出黑汗：用水化开的干酪灌服。（陈藏器）
【酥】（《别录》列为上品）
【释名】酥油（北方少数民族称为马思哥油）。
【集解】陶弘景说：酥产自外国，也从益州传来。原本是由牛、羊乳制成的。苏恭说：酥是由酪进一步加工而成，其性质与酪不同。然而牛酥优于羊酥，牦牛酥又优于家牛酥。
孟诜说：水牛酥与羊酪功效相同。羊酥优于牛酥。
热性体质者适宜使用；羊酥不离温热之性，兼有寒邪的病证适宜使用。各有长处。酥虽然好，但难以获得。李时珍说：酥是酪表面浮皮凝结而成的，现在人多用白羊脂掺杂其中，不可不辨别。据考证：《神仙神隐记》记载制作方法：将牛乳放入锅中煮沸二三滚，倒入盆内冷却定型，待表面结成皮，取皮再煎，油水分离后去渣，放入锅中，即成酥油。另一种方法：用桶盛装牛乳，上面安放木板，捣击半天，等待泡沫出现，撇取泡沫煎制，去掉焦皮，即成酥。凡是入药，用微火熔化过滤干净后使用效果良好。
【牛、白羊酥】
【气味】味甘，性微寒，无毒。
【主治】补益五脏，通利大小肠，治疗口疮（《别录》）。清除胸中客热，补益心肺（孙思邈）。清除心热肺痿，止渴止咳，止吐血，润泽毛发（《日华子本草》）。补益虚劳，润泽脏腑，光泽肌肤，调和血脉，制止急痛。治疗各种疮疡。用温酒化开服用，效果良好（李时珍）。
【牛酥】
【气味】味甘，性平，无毒。
【主治】祛除各种风湿痹症，清热，通利大便，去除积食（孙思邈）。配合各种膏药，按摩风肿、跌打损伤导致的瘀血（陈藏器）。
污垢，又能促使毒气从毛孔间排出。
【附方】原有二方，新增一方。
蜂蜇：用酥涂抹，效果奇妙。（《圣惠方》）虫咬：用酥混合盐涂抹。（《圣惠方》）眼中入物：取少许酥，根据物体所在眼的左右侧纳入鼻孔中。低头躺片刻，令其流入眼中，异物随眼泪一同排出。（《圣济总录》）
[Cheese / Lact-fermented Product] (Pronounced 'luò'. From *Tang Bencao*)
**Names** (Pronounced 'dòng').
**Collected Explanations**: Su Gong stated: Milk from cattle, sheep, water buffalo, and horses can all be used to make cheese. Cheese made from water buffalo milk is thick and has a superior taste. Cheese made from cow or horse milk is cold in nature. Donkey milk is particularly cold and is unsuitable for making cheese. Chen Zangqi stated: There are dry and wet cheeses; dry cheese is more potent. Li Shizhen stated: Cheese is commonly produced in the north. Milk from water buffalo, yak, domestic cattle, sheep, horses, and camels can all be used to produce it. For medicinal use, cow cheese is considered superior, largely because cow milk is more abundant.
According to records: The *Shenxian Shen Yin* describes the preparation method: Take half a ladle of milk, stir-fry it in a pot, add the remaining milk, and boil for dozens of cycles. Stir constantly with a ladle in a crisscross motion, then pour into a jar. Once cooled, skim off the floating skin to make ghee (Su). Add a small amount of old cheese, seal with paper, and let it sit until ready. Another method for dry cheese: Sun-dry the cheese until it solidifies, skim off the floating skin, and sun-dry again until all skin is removed. Then stir-fry briefly in a pot and store in a vessel.
**Flavor and Properties**: Sweet and sour, cold, non-toxic. Li Shizhen stated: Cheese from water buffalo, horse, and camel is cold; cheese from cattle and sheep is warm. Individuals suffering from cold syndromes or dysentery should avoid eating sheep milk cheese. Consuming sweet cheese with vinegar can lead to blood masses (*Xue Jia*) and hematuria.
**Indications**: Heat toxins, thirst relief, inducing sweating to release the exterior, promoting urination and bowel movements, clearing deficiency heat in the chest, treating heat sores on the body and face, and skin ulcers (*Tang Bencao*). Relieving irritability, thirst, heat oppression, and heat pain in the heart and diaphragm (*Rihua*). Moistening dryness, promoting bowel movement, reducing swelling, generating essence and blood, tonifying deficiency, and improving complexion (Li Shizhen).
**Elucidation**: Li Shizhen stated: According to Dai Yuanli, milk and cheese belong to the category of blood and fluids, making them suitable for conditions involving blood dryness.
**Prescriptions**: Three existing prescriptions.
To expel foreign objects: Administer cow cheese via enema to expel them. If ingested into the abdomen, drink two sheng of cheese, which will transform into yellow fluid and discharge (*Guangli Fang*). For horses sweating black sweat: Administer dry cheese dissolved in water (Chen Zangqi).
[Ghee / Clarified Butter] (*Ben Cao Jing Jiu Jing*, Upper Grade)
**Names**: Ghee (Northern barbarians call it "Masige Oil").
**Collected Explanations**: Tao Hongjing stated: Ghee comes from foreign lands, also arriving from Yizhou. It was originally made from cow and sheep milk. Su Gong stated: Ghee is made from cheese; its nature differs from that of cheese. However, cow ghee is superior to sheep ghee, and yak ghee is superior to domestic cow ghee.
Meng Shen stated: Water buffalo ghee has the same efficacy as sheep cheese. Sheep ghee is superior to cow ghee.
Those with heat conditions should use it; sheep ghee retains warmth and is suitable for conditions accompanied by cold. Each has its advantages. Although ghee is excellent, it is difficult to obtain. Li Shizhen stated: Ghee is formed from the floating surface of cheese. Nowadays, people often adulterate it with white sheep fat, so one must be careful to distinguish it. According to the *Shenxian Shen Yin*: Preparation method: Boil cow milk in a pot for two or three boils, pour into a basin to cool and set. When a skin forms on the surface, take the skin and re-boil. Separate the oil from the residue, return to the pot, and it becomes ghee. Another method: Fill a bucket with cow milk, place a wooden board on top, and beat for half a day until foam appears. Skim the foam and fry, removing burnt skin, to yield ghee. For medicinal use, melt over low fire, filter cleanly, and use for best results.
[Cow and Sheep Ghee]
**Flavor and Properties**: Sweet, slightly cold, non-toxic.
**Indications**: Tonifies the five zang organs, benefits the large and small intestines, treats mouth ulcers (*Ben Cao Jing Jiu Jing*). Clears guest heat in the chest, benefits the heart and lungs (Sun Simiao). Clears heart heat and lung abscesses/withering, relieves thirst and cough, stops hematemesis, moistens hair and nails (*Rihua*). Tonifies consumptive disorders, moistens internal organs, nourishes skin and muscles, harmonizes blood vessels, stops acute pain. Treats various sores. Best taken melted in warm wine (Li Shizhen).
[Cow Ghee]
**Flavor and Properties**: Sweet, neutral, non-toxic.
**Indications**: Expels wind-damp bi syndrome, clears heat, promotes bowel movements, removes retained food (Sun Simiao). Combined with various plasters, massage wind-induced swelling and traumatic blood stasis (Chen Zangqi).
Dirt, and also helps draw out toxic vapors through the pores.
**Prescriptions**: Two existing, one new.
Bee sting: Apply ghee externally; effective (*Shenghui Fang*). Insect bite: Mix ghee with salt and apply (*Shenghui Fang*). Foreign body in eye: Place a small amount of ghee in the nostril corresponding to the affected eye. Lie down with head lowered for a moment to allow it to flow into the eye; the object will exit with the tears (*Shengji Zonglu*).