味甘，平，无毒。主风邪痹气，通润骨髓。可为摩药。性冷利，功优于酥。生酥中。
唐本注云∶此酥之精液也。好酥一石，有三、四升醍醐，熟抨（普利切）炼贮器中待凝，
穿中
至底便津出得之。陶云黄白为饼，此乃未达之言。（唐本先附）臣禹锡等谨按蜀本云∶一说
∶在酥中，盛冬不凝，盛夏不融者，是也。日华子云∶醍醐，止惊悸，心热头疼，明目，敷
脑
顶心。
图经文具牛黄条下。
陈藏器性滑，以物盛之皆透；唯鸡子壳及其葫瓢盛之不出。雷公云∶是酪之浆。凡用，
以绵
重滤过，于铜器中沸三、两沸了用。食疗平。主风邪，通润骨髓。性冷利，乃酥之本精液也。
圣惠方∶治中风烦热，皮肤瘙痒。用醍醐四两，每服酒调下半匙。食医心镜治一切肺病，咳
嗽，脓血不止。好酥五斤熔三遍，停取凝，当出醍醐，服一合瘥。又方∶主补虚，去风湿痹。
醍醐二大两，暖酒一杯，和醍醐一匙服之。
衍义曰∶醍醐，作酪时，上一重凝者为酪面；酪面上，其色如油者为醍醐。熬之即出，
不可
多得，极甘美，虽如此取之，用处亦少。唯润养疮痂最相宜。
止渴。
陶隐居云∶今人不甚服，当缘难得也。唐本注云∶马乳与驴乳性同冷利，止渴疗热。马
乳作
酪，弥应酷冷。江南乏马乳，今俱合是冷，委言之。驴乳疗微热黄，小儿中热，惊热，服之
亦利。胡言马酪性温，饮之消肉。多以物类，自相制伏，不拘冷热也。臣禹锡等谨按蜀本
云∶马乳，味甘。又消渴通用药云∶马乳，冷。药性论云∶马乳，无毒。
陈藏器味甘，治热，性冷利。孙真人合生鱼食则作瘕。食医心镜马乳，饮之止渴。
味甘，性平，无毒。主治风邪痹气，能通润骨髓。可用于制作外用的摩药。其性质寒凉滑利，功效优于酥油。产于酥油之中。
《唐本草》注解说：这是酥油的精华液体。取好酥油一石，可提炼出三、四升醍醐，经过加热搅拌炼制后储存在容器中等待凝固，穿透中间直到底部便能流出得到它。陶弘景说将其制成黄白色的饼状，这说法是不通的。（此条先附于前）臣禹锡等人谨按蜀地版本记载：另一种说法是，存在于酥中，严冬不凝结、盛夏不融化的，就是醍醐。日华子说：醍醐能止惊悸，治疗心热头痛，明目，敷涂于头顶心。
《图经本草》在牛黄条目下已有详细记载。
陈藏器认为其性质滑腻，用任何容器盛装都会渗透；只有鸡蛋壳和葫芦瓢盛装才不会漏出。雷公说：它是酪的浆液。凡入药使用，需用多层绵布反复过滤，放入铜器中煮沸两三次后使用。《食疗本草》记载其性平。主治风邪，通润骨髓。性质寒凉滑利，乃是酥油的本质精华。
《太平圣惠方》：治疗中风烦热，皮肤瘙痒。用醍醐四两，每次服药时用酒调服半匙。《食医心镜》治疗各种肺病，咳嗽，脓血不止。用好酥油五斤熔化三次，静置待其凝固，上层析出的即为醍醐，服用一合即可痊愈。又一方：主治补虚损，去除风湿痹痛。取醍醐两大勺，配暖酒一杯，调和一匙醍醐服用。
《衍义》说：制作酪时，表面凝结的一层叫酪面；酪面上颜色像油一样的就是醍醐。熬炼即可得到，但产量不多，味道极甘美。虽然如此获取，但用途也较少。唯有滋润养护疮痂最为适宜。
能止渴。
陶弘景说：现在的人不太服用，大概是因为难以得到的缘故。《唐本草》注解说：马乳与驴乳性质同样寒凉滑利，能止渴治疗热病。马乳制作成酪，更加酷冷。江南地区缺乏马乳，如今都说是冷的，确是如此。驴乳治疗轻微的黄热病，小儿内热，惊热，服用也有利处。胡人传说马酪性温，饮用能消化肉食。大多是用物类之间的相互制约，不拘泥于冷热属性。臣禹锡等人谨按蜀地版本记载：马乳，味甘。又《消渴通用药》记载：马乳，性冷。《药性论》记载：马乳，无毒。
陈藏器记载其味甘，治热，性寒凉滑利。孙思邈说将生鱼同食则会形成瘕积。《食医心镜》记载马乳，饮用能止渴。
The taste is sweet, the nature is neutral, and it is non-toxic. It primarily treats wind-pathogenic bi-syndrome (obstruction syndrome caused by wind) and facilitates the nourishment of bone marrow. It can be used for making external massage medicines. Its nature is cold and purgative, and its efficacy surpasses that of Su (Clarified Butter). It is produced within Su.
The commentary in *Tang Bencao* states: This is the essence fluid of Su. From one dan (a unit of volume) of high-quality Su, three to four sheng (a unit of volume) of Tihu can be obtained. After being cooked, beaten, and refined, it is stored in a vessel to await coagulation. By piercing through the center to the bottom, the liquid flows out and can be collected. Tao Hongjing claimed it could be made into yellow-white cakes; this statement shows a lack of understanding. (This note was originally attached earlier.) Ministers Yu Xi et al. respectfully examined the Shu edition, which states: Another theory says that what exists within Su, does not congeal in deep winter and does not melt in midsummer, is indeed Tihu. Ri Hua Zi stated: Tihu stops palpitations and fright, treats heart-heat and headache, brightens the eyes, and when applied to the vertex of the head...
The *Tujing* has detailed entries under the section for Niuhuang (Calculus Bovis).
Chen Zangqi noted its slippery nature; it permeates through any container holding it; only chicken eggshells and gourd ladles prevent leakage. Lei Gong said: It is the whey of Lao (fermented milk). For medicinal use, it must be filtered repeatedly through thick cotton cloth, boiled two or three times in a copper vessel, and then used. The *Shiliao* records its nature as neutral. It treats wind-pathogens and nourishes bone marrow. Its nature is cold and purgative, being the essential essence of Su.
The *Taiping Shenghui Fang*: Treats stroke with vexation and heat, and skin itching. Use four liang of Tihu, mixed with wine for half a spoonful per dose. The *Shiyi Xinjing* treats all lung diseases, coughing, and continuous discharge of pus and blood. Take five jin of high-quality Su, melt it three times, let it stand until it coagulates; the substance that rises to form Tihu should be taken. One he (a unit of volume) cures the condition. Another prescription: Treats deficiency and removes wind-dampness bi-syndrome. Take two large liang of Tihu, mix with one cup of warm wine, and take together with one spoonful of Tihu.
The *Yanyi* states: When making Lao, the top layer that coagulates is called Laomian (curd surface); the layer above the Laomian that looks like oil is Tihu. It is extracted by heating, but yields are low. It is extremely sweet and delicious. Although obtained this way, its applications are few. It is most suitable for moistening and nourishing scabs.
It stops thirst.
Tao Yingju stated: People nowadays do not consume it much, likely because it is hard to obtain. The *Tang Bencao* commentary notes: Horse milk and donkey milk share the same cold and purgative nature; they stop thirst and treat heat. Making Lao from horse milk makes it even colder. In Jiangnan, horse milk is scarce; currently, it is generally considered cold, which is accurate. Donkey milk treats mild yellow fever, childhood internal heat, and convulsive heat; taking it also provides a purgative effect. Hu people claim that horse Lao is warm in nature and helps digest meat. Generally, things control each other based on their categories, without strict adherence to cold or hot natures. Ministers Yu Xi et al. respectfully examined the Shu edition, stating: Horse milk, taste is sweet. The *Xiaoke Tongyong Yao* records: Horse milk, nature is cold. The *Yaoxing Lun* records: Horse milk, non-toxic.
Chen Zangqi recorded its sweet taste, ability to treat heat, and cold, purgative nature. Sun Simiao warned that eating it with raw fish causes Jia masses (abdominal lumps). The *Shiyi Xinjing* records that drinking horse milk stops thirst.