First, read the English article below.

Place ⅓ cup (75 g) of unsalted butter into a saucepan. Turn the heat up to low, and wait for the butter to melt; you can stir it occasionally with a spoon or rubber spatula. This is known as "tempering" and is very important. If you pour all of the melted butter into the milk at once, the milk will heat up too fast and curdle.  Whole milk will give you the best results, but you can use 2% milk as well. Do this in a separate container; a large measuring cup would be ideal. You are using the entire 3⁄4 cup (180 mL) of cold milk for this step. Allow the mixture to cool to room temperature first, then transfer it into a lidded container and put it into the fridge. You can use this as a substitute for most recipes that call for heavy cream. 

Now, please write a short abstract for it in Chinese. Abstract:
将无盐黄油放进深平底锅，开小火加热融化。 将1汤匙（15毫升）融化黄油拌入冷牛奶中。 把奶油放进冰箱，在1周内用完。