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The skin of milk, also known as dry cheese, is similar to the "cheese" in Western food, and is one of the famous local products made of milk by farmers in agricultural and pastoral areas, and is the most delicious nutritious food in milk products. Its production history has been nearly 100 years.
The milk skin is a dairy product made of pure milk, and there is no additive in it, so the taste is relatively single and original. The color is milky white and light yellow, and if it is a black and dark milk skin, it is not recommended to buy.
The most authentic way to eat milk skin is to use it as a snack. Directly break into small pieces to eat, the taste is particularly strong; the other is to drink milk tea, break a few pieces of milk skin, soak it, sprinkle a little fried rice, unique flavor.
Good milk skin, thick, soft, smooth and delicate taste, when eating milky taste, no noodle feeling, occasionally some grainy, instantly will automatically melt in the mouth. Storage is also very convenient, as long as it is placed in the freezer compartment of the refrigerator, you can eat and take it as you like.
The milk skin is poured into the pot of fresh milk and simmered slowly, the surface condenses a layer of wax fat, and the chopsticks are used to pick up the hanging ventilation place to dry the skin. Milk skin is the essence of fresh milk, for pure fragrance and rich nutrition, plus milk tea milk fruit is a good product for entertaining VIPs, Mongolian milk skin is a good product in the milk food series, the nutritional value is quite high, the milk skin process is simple, but there are many materials, to make a pound of milk skin, you need to use eight pounds of fresh milk, so the general economic conditions of people are not mostly to do milk skin, when making milk skin, you need to filter the fresh milk just expressed in gauze several times, so that the milk is not mixed with any impurities, and then pour fresh milk into a large iron pot, After the milk has boiled slightly, use a spoon to keep flipping up and down until the fresh milk is full of foam, and then withdraw the fire from the sugar stove to slowly cool the milk.
The next day a layer of honeycomb-like milk coa condenses on the surface of the milk, at which point the condensed milk is gently lifted with both hands and folded upside down on a plate or board. As for the ventilation of the shade dry, a complete milk skin is made, edible milk skin is generally accompanied by oil cake and white sugar, sprinkled with a layer of white sugar on the dead face oil cake just out of the pot, and then attached to a layer of milk skin, the oil cake and milk skin rolled up together to eat, sweet and not greasy, fragrant and crisp, very delicious.
The finished milk skin should be picked up from the middle with a clean wooden stick, and cannot be directly exposed to the sun, because this will make the milk skin yellow and hard, and when the milk skin is dry, it will be stored with a semi-circular poro, which has been used in winter and spring.
After taking the milk skin, the rest is cooked milk, which can be used to make cheese, add yogurt or drink the residue at the bottom of the pot directly. Children in the Pastoral Area of Naoba are the most favorite to eat.
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