Mongolian cheese

Cheese, commonly known as "buttered egg", is a kind of milk food that Mongolian residents like very much. Cheese can be divided into raw cheese and cooked cheese. The way to make raw cheese is to pour fresh milk into a barrel, stir and extract cream, and then put the pure milk in a hot place to ferment it. When the fresh milk is sour, pour it into the pot and boil it. When the yogurt takes the shape of tofu, scoop it into gauze and squeeze it to remove water. Then, put the milk residue into a mold or wooden plate, or squeeze it. Most of them put a few pieces of cheese in their bags to prevent accidents and prepare for hunger and thirst. Press forming, or cut into squares with a knife, and the raw cheese is made successfully. Cooked milk is a little different from raw cheese. When making cooked cheese, first put the fresh milk left by boiling the milk skin or the fresh milk after extracting cream for a few days to ferment it. When the yogurt condenses into a soft mass, filter out the excess water with gauze, put it in a pot and cook it slowly, stir it while cooking. When it becomes paste, scoop it into the gauze and squeeze it to remove the water. Then, put the milk residue into a mold or a wooden plate, or squeeze it to form it, or cut it into different shapes with a knife. After the milk is made, it should be placed in the sun or in a ventilated place to make it hard and dry.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)