Mongolian dairy products

1. White oil: Put the fresh milk into the barrel, and after stirring, make the fat such as fermentation white on it, that is, white oil. 2. Butter: filter the white oil with gauze, then pour it into the pot for heating and tempering, and stir it frequently with a spoon until the color is slightly yellow, which is butter. 3, milk skin: in summer and autumn, put the fresh milk in the pot, bake it with a small fire, roll it a little, use a spoon to make the milk foam on it, and at the same time point the raw milk, the milk will become a skin layer, stir it up with chopsticks, and dry it in the shade in a ventilated place. 4. There are two ways to make milk tofu: the yogurt with white oil is boiled by slow fire and pressed into a bag to become yogurt tofu; The other is to ferment milk in a vessel, take out the top layer of "Zhuo Kou", then put it in a pot to boil and throw out the yogurt soup. After stirring for many times, it is poured into a wooden mold to form various blocks, then cut into long strips or small pieces, and dried in the sun to become milk tofu. It is milk food for herdsmen in winter. 5. The usual practice of cheese is to put the remaining milk of butter in a hot place, wait for it to ferment and precipitate, put the precipitated powder into a bag, squeeze it into various shapes, and dry it to make cheese. 6, milk fruit: mix white flour and fresh milk sugar, make cakes or other shapes, and fry them. Butter, white oil and milk skin are the essence of milk, which have unique pure fragrance, rich nutrition and are the most valuable. When eating, milk tea, milk fruit and fried rice are often the best products for entertaining VIPs. Milk tofu and cheese are the most common foods in dairy products, and Mongolian people have a long history and a unique style in making milk food.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)