As a dairy product, cheese is loved by many people, and Westerners who like to eat cheese regard cheese as a superb delicacy, which has been eaten for more than 2,000 years and is a landmark food in the West.
When it comes to cheese, many people's first impression is that of European and American countries. In the past, when we saw a piece of cheese, we were like Grandma Liu entering the Grand View Garden, full of curiosity.
Now, with the improvement of living standards, cheese has become a common food, but many people still have a curious mentality, do not know how to eat, and are also very strange.
But in fact, the time to eat cheese in China is not short at all. In Yunnan, there is a food called milk fan or milk cake, which is actually similar to cheese and has a history of hundreds of years.
(i)
Milk cake is the name of a type of cheese made by the Bai people and the Lunan Sani people in Dali, Yunnan.
Stone Forest Black Mountain Goat Milk Cake is one of the two major milk cake production areas in Yunnan, a special dairy product of Shilin County (formerly known as Lunan County) in Kunming, Yunnan, and a traditional food of the Yi Sani people in central Yunnan.
Legend has it that the Yi herdsmen have long driven the sheep to the places where the water and grass are abundant to graze, because they are far away from the villages and towns, the snow white goat milk that cannot be eaten cannot be sold, and soon it expires and deteriorates, and can only be dumped, which is a pity.
A young and intelligent shepherd, seeing that the goat's milk was so wasted, was very sorry in his heart.
Later, he took inspiration from the neighbor's production of tofu, and after repeated practice, he created a method of making milk cakes with sour pulp to dot goat's milk.
Goat milk cake is made by boiling fresh goat milk and sour slurry, solidifying and pressing out the water to make rounded squares with four corners, much like tofu.
The texture is very tight, and the seal can not deteriorate for half a year. There is no sour taste, but with a rich milky aroma and a fresh sweetness.
Located in Shilin Yi Autonomous County, southeast of Kunming, Stone Forest is the settlement of the Sani people of the Yi ethnic group and the hometown of Ashima.
Here is rich in a kind of black goat, these goats are active and like to climb, each one is strong and strong, the output of goat milk is nutritious, and the Sani people have had the custom of making excess goat milk into milk cakes since ancient times.
The famous fire sandwich milk cake in Dian cuisine is steamed with Stone Forest Milk Cake sandwiched with Xuanwei ham.
The rich aroma of milk and ham penetrate each other, skillfully combining the fresh aroma of goat's milk and the salty aroma of ham, and the two flavors penetrate each other, full of wonderful feelings, very delicious.
Yunnan people have a special complex for milk cakes, and the production of milk cakes is also more and more proficient with the passage of time, and the milk cakes made are full of regional characteristics. And the Stone Forest Black Mountain Goat Milk Cake is one of the best.
(ii)
Unlike milk cakes made from cow's milk, goat milk is rich in protein, fat, carbohydrates, vitamin A, vitamin B, calcium, potassium, iron and other nutrients.
It is easier to be digested by the human body than other milk, and the digestibility of goat's milk in infants can reach more than 94%, and eating goat's milk often is good for protecting vision and restoring physical fitness.
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❖ Goat's milk dry matter content and energy is high. Dry matter, protein and fat are 0.9%, 0.7% and 0.5% higher than milk, respectively.
❖ Fat is gentle and delicate, and does not cause hoarding. Fat balls are small in diameter, generally about 2 microns, only 1/3 or even 1/10 of milk, and are homogeneously distributed, and the contact area with digestive juice in the digestive tract is large and easy to absorb.
Milk is easy to form a milk skin, fat balls are very easy to break, so that the enzymes associated with it inactivated and absorbed by the small intestinal wall, once into the blood will cause damage to the heart and arterial blood vessels, stimulate the body to release more cholesterol into the blood, easy to lead to arteriosclerosis.
Goat milk fat contains more than 200 different fatty acids, its composition is also different from milk, goat milk is a short-chain fatty acid, can reduce blood cholesterol, resist the deposition of cholesterol in tissues, dissolve gallstones.
❖ Excellent protein, essential amino acids Comprehensive goat milk protein is mainly casein and albumin, goat milk, milk, human milk three casein and albumin ratio is roughly: 75: 25, 85: 15, 60: 40. Casein can form a large coagulant due to the action of stomach acid, and affect the digestibility of protein, the casein content in goat milk is lower than that of milk, similar to human milk, so the digestibility of protein in goat milk is higher than that of milk, and it is more suitable as a health food for babies and the elderly.
Goat milk contains 8 essential amino acids (lysine, tryptophan, phenylalanine, methionine, threonine, leucine, isoleucine, cystine) and 10 essential amino acids needed by young animals.
❖ Rich in minerals. Goat milk contains more calcium, phosphorus and iron than cow's milk, and from a nutritional point of view, goat milk is superior to milk.
The content of calcium and phosphorus in goat milk is 4-8 times that of human milk, and the rich mineral content has a certain effect on maintaining health and preventing diseases.
❖ Rich in vitamins. The vitamin content of goat milk is higher than that of cow's milk, and the total amount of vitamins per 100 grams of goat milk is 79.2 micrograms higher than that of cow's milk, of which the content of vitamin C is 10 times that of milk, 5 times that of human milk, and the content of vitamin D is also higher than that of milk.
Goats have a strong ability to convert carotene into colorless vitamin A, so the cream of goat's milk is white.
❖ Weak alkaline, good buffering. Goat milk PH is 7.1-7.2, acidity is 12-15T, milk PH is 6.6-6.7, acidity is 17-18T, weak alkaline foods are beneficial to the human body.
Goat milk contains a variety of phosphates and proteins, is an excellent buffer, and is an ideal food for patients with stomach ulcers.
❖ Milk source is healthy and safe to drink. Cows are susceptible to tuberculosis and can be transmitted to humans, dairy goats are not susceptible to the disease, and drinking goat's milk is safer than cow's milk.
The sheep's tail is short, the feces are solid particles, while the cow's tail is long, the feces are thin, and it is easy to contaminate the breasts, abdomen and buttocks, so the hygienic conditions of goat's milk are better than that of cow's milk.
❖ Does not cause allergies. Swedish studies have shown that the occurrence of allergic reactions in children under 3 months of age who are fed cow's milk is directly linked to milk and sometimes even leads to death, and is often treated with goat's milk.
This is because the lactoalbumin in milk has a high interspecific specificity, and β-lactoglobulin may be the main cause of the body's allergy to milk.
❖ Goat milk is naturally sweet. Drinking goat milk has many benefits, and the taste of goat milk itself is sweet and clear, but the fly in the ointment is that goat milk has a strong taste.
In fact, goat milk itself has no smell, and its smell is mainly that the milk absorbs the strong smell emitted by the ram during the breeding season, plus the special taste of his three fatty acids, resulting in a fat smell of goat milk.
At present, through the advancement of ram and ewe separate rearing and decontamination technology, the smell in goat milk can be completely eliminated.
❖ Goat milk is closer to human milk. According to the comparison of the nutritional content of goat milk and milk and human milk published by China Light Industry Press, it can be seen that there is a relatively large difference between the nutritional content and digestion and absorption of goat milk and milk, of which goat milk is closer to human milk, and the digestion and absorption utilization rate is higher than that of human milk. This is also the main reason why many nutrition experts at home and abroad evaluate that "goat milk is the only functional food comparable to breast milk".
(iii)
Milk cake can be eaten raw, can be fried, steamed, boiled, baked, can be cut into shreds, pieces, slices and stir-fried with a variety of seasonal vegetables, can also be cut into shreds and fried with meat.
Among the Dian cuisine, milk cake dishes have a unique flavor, which is popular for its white and tender, nutritious, delicious taste and long-term eating.