Mongolian milk tofu

Milk tofu-Su En SuunHuruud is called in Mongolian. Milk is mainly used as raw material to make milk tofu. Fresh milk is filtered with coarse gauze, put into wooden barrels or earthen jars, and naturally coagulated after being placed in the shade for a few days. After taking out the above zhe hey, pour the curd into the pot and cook it with warm fire. Because protein is heated and solidified, the whey will be separated slowly, and at the same time, the whey will be squeezed, leaving thick curd to increase the firepower. After the whey is squeezed completely, the thick curd will be rubbed with a spoon in time until it does not stick to the pan. Then put the thick curd into a wooden mold with a spoon or a special wooden tool, roll it and place it in the shade. To make it sweet, add sugar when kneading. This is milk tofu. Milk tofu is yellow, translucent and shiny. Sliced into thin strips is called milk tofu strips. After half a day, take the milk tofu out of the mold and put it in the shade to dry slowly. Sometimes, in order to make the milk tofu sticky and greasy, add a little zhe hey or butter. The wooden models for making milk tofu vary from place to place. Some of them are very big, just like square bricks, some have different shapes, and some are carved with very delicate patterns, most of which are traditional ethnic textures and patterns, which are very interesting, just like the moon cake molds in China. Milk tofu made with this mold is like a fine work of art. Thick milk tofu tastes soft and has a strong milk flavor, while thin milk tofu is greasy and particularly sweet when dissolved in the mouth. If some herders have few cows or poor pasture in dry weather, there may be insufficient raw materials to make milk tofu in time, so milk can be stored. Because of the inconvenient conditions in pastoral areas, there is no cold room. After pouring the curd into the pot and boiling it a little, put it in a container and keep it. This is called milk storage. When there are enough raw materials, make the stored curd into milk tofu. Milk tofu can be steamed and eaten when it hardens due to long storage time.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)