She Became A Downfall Noble Lady

With Qi Younian’s testimony, Nanny Jin still turned her incredulous gaze toward Ye Xinyan. Just yesterday, she had seen several buckets of cow’s milk that had already spoiled; it was clear that they were no longer usable.

As a genuine ancient, Nanny Jin had once been deeply concerned about how to deal with the abundance of cow’s milk produced by several dairy cows at the dairy farm, and she had also seen the milk barrels stored in the dairy barn. The weather at this time of the year wasn’t yet cold, it was only slightly cool at most, and in her eyes, leaving milk untreated for such a long time could only lead to spoilage and eventually being poured out.

Although Ye Xinyan had mentioned many times that leaving the cow’s milk untouched would allow the cream to separate from the milk, Nanny Jin didn’t quite believe it and didn’t take it to heart.

Could it be that it was actually proven that her young mistress could really extract that thing called cream from the cow’s milk? Nanny Jin’s doubtful gaze drifted back to Ye Xinyan.

Ye Xinyan said proudly, "How about that? Didn’t expect it, did you?"

"But... those buckets of cow’s milk seemed... really... to have gone a bit sour."

Nanny Jin started to doubt her own eyesight or memory. Could it be that her memory was failing due to her age? She wanted to taste the buttercake again, but as soon as she thought of it, she saw Qi Jia sitting on the heated brick bed eyeing the cake voraciously, and she gave up on the idea.

Ye Xinyan looked at Nanny Jin’s puzzled expression and laughed, "Nanny Jin, don’t be troubled. There is still some cream left for today, enough to make a few cakes. Tomorrow, you can take this cream to the store. The method is very simple, just replace the cow’s milk and cooking oil we usually use for making cakes with enough cream."

Nanny Jin’s eyes widened as she asked, "Is the method for such delicious cakes really that simple?"

"Yes," Ye Xinyan nodded, "it’s that simple. Many foods are like this, what matters is not the skill but the refinement of the raw ingredients. Just take the cream to the shop and try making it. Our storeroom will have fresh cow’s milk every day, and every day there will be cream that has fermented well and is ready to be separated for the small store. Although the quantity isn’t much, the cream is rare, and the cake will inevitably be expensive. Besides wealthy households, ordinary families won’t buy it often, so our cream should be enough."