Milk skin

Milk skin is called "Chaganyide", "Wu Rumu" and "Wu Rimo" in Mongolian. Chinese means "white food". The fresh milk of horses, sheep, cows and camels is poured into a pot and boiled slowly. When a layer of wax fat condenses on its surface, it is lifted with chopsticks and hung in a ventilated place to dry, which is the milk skin. It is the essence of fresh milk. Pure flavor and rich nutrition. Together with milk tea, milk fruit and fried rice, it was once called "the best food for all" to entertain distinguished guests, and it was indispensable for home dining, entertaining guests and worshipping ancestors and gods. Due to different regions, its varieties and production methods are not the same. There are mainly milk skins, cream, cheese, milk tofu and so on. Milk skin is a favorite dairy product of Kazak, Uygur, Mongolian, Xibo and other ethnic minorities. Milk skin refers to a mixture of fat and milk protein floating on cow and goat milk, which tastes like milk and fat, slightly sweet and very delicious. The extraction method is to milk or goat's milk in the evening, let it stand for one night, and then skim off the oil slick on it the next day. This oil slick is like a layer of milk skin, so it is called milk skin. Ethnic minorities call it "Kayimak". This kind of raw milk skin contains a certain acidity, which is slightly sour after natural fermentation and has a strong fragrance when eaten. Russians call this kind of milk skin "Smidan", which is a condiment spread on bread. There is also a kind of milk skin, which is to remove the floating layer of milk skin after the cow and goat milk are cooked and the milk is cooled. This kind of cooked milk skin is mostly made at home, and most of them are put on naan or eaten in milk tea. Especially when ethnic minorities such as Kazak and Uygur drink milk tea in the morning, they should drink milk tea with thick milk skin, which is particularly fragrant.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)