Shunde people have always liked to cook with fresh buffalo milk, and constantly introduce new dishes and snacks, which are classic.
Cow's milk, a milk product produced in Shunde Daliang, is a traditional century-old specialty of Shunde.
* Cow's milk began in the Ming Dynasty and originated in Daliang Jinbang Village. This piece of mellow milk is called "Chinese cheese".
Cow's milk, the rich flavor of buffalo milk is vividly expressed //
The production of cow's milk is to coagulate under the action of acetic acid, tablet, and then store with the help of concentrated brine, which is an ancient method of preserving milk in the past.
A small pot of milk, a small pot of vinegar, warm and then scooped together in a small cup to mix, thumb mix, pour mold, flattening, the whole process does not exceed 10s, a piece of white and clear milk is completed!
These seemingly simple three actions contain the traditional craft of cow's milk of generations in Shunde.
The production of cow's milk is perfect to seal the aroma of buffalo milk in it for a long time, just like the milk smell on the baby's body, which makes people want to stop.
The taste of milk flakes is soaked in brine, so its taste is salty with a slightly sweet taste. Add one or two slices of milk to the white porridge, and the light and tasteless white porridge immediately becomes a milky and fragrant delicacy!
When the throat is sore, drink the milk soaked in water to clear the heat and reduce the fire.
Learn from the master
Zhou Huizhen
Shunde Zhou Da Niang Milk Fourth Generation Inheritor
Required ingredients
(Dosage for making 500 g of milk)
Sea salt 1250 g / water 2500 g
Buffalo milk 2000 g / white vinegar 1600 g
The specific dosage is added according to personal preference
Step 1: Boil the brine
✔ Put the sea salt and water together to boil, cook until the sea is almost salted, you can turn off the heat to cool, after cooling, remove the bottom impurities and only take the brine.
Step 2: Prepare the brine in advance
✔ Place the washed sea salt in a bowl and pour in the filtered brine to soak in milk.
Step 3: Make milk flakes
✔ The milk and white vinegar are lightly heated and Wendy is kept at 45-50 degrees. Pour a little white vinegar in the teacup, a spoonful of buffalo milk, the milk immediately solidifies into a ball, then pours the milk into the mold, smoothes it with your fingers, and then squeezes out the vinegar in the milk with the palm of your hand, and finally gently lifts the milk slices.
Step 4: Drain the vinegar and dehydrate
✔ Put the prepared milk slices into the brine, soak the milk slices hard, pick them up and put them on a plate for dehydration.
Meals
▲Cow's milk is full of milk aroma, hand-passed on
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