Mongolian milk food

There are many Mongolian milk foods, which are divided into two categories: food and drink. Foods-white butter, yellow butter, milk tofu, milk fruit, milk skin and so on. White butter is a unique milk food in Ordos region. Fresh milk is fermented into Wonai (called "Arige" in Mongolian) in a porcelain jar. Wonai can separate pasty white ghee, which tastes sweet and sour but not greasy, and it tastes more beautiful when mixed with fried rice. Heat the white ghee in a pot, add rice and boil it. After the yogurt in the oil is absorbed by the rice, it will produce light yellow and transparent yellow ghee. Boil the fresh milk, and lift it with a spoon from time to time, so that the milk foam floats on it. When it is cooled, it forms a layer of skin, which is taken out and dried in a ventilated place, that is, the milk skin (called Wurimo in Mongolian). (The picture on the right shows the milk skin.) Wonai with white butter will be boiled on slow fire, and then it will become slurry yogurt (called Chaga in Mongolian). Put yogurt into a cloth bag and squeeze it to make milk tofu. Milk tofu can be broken into pieces, or kneaded into a round lump, or buckled into a wooden mold, poured out and dried, which is called flipping eggs (called Hu Rude in Mongolian). Pick up the milk tofu with your hands, squeeze it out through your fingers and dry it, and it will become milk fruit (called Shoumole in Mongolian). The most expensive milk drink is milk wine, followed by fresh milk, milk and yogurt. Herdsmen in Otog Banner brew milk wine from cow and sheep milk. When Wonai with white butter is boiled into yogurt, a wine steamer is put on the pot mouth to brew milk wine. Milk wine is low in alcohol content, mellow and delicious, and it is the best product to entertain distant friends and distinguished guests.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)