Milk tofu, called "Huruda" in Mongolian, is a common milk food in Mongolian herders' homes. The food made of milk, goat's milk, horse's milk, etc., which is solidified and fermented, is similar to ordinary tofu in shape, tastes slightly sour and sweet, and is rich in frankincense. Herdsmen love to eat it, often soak it in milk tea, or travel far away as dry food, which not only quenches thirst but also satisfies hunger. It can also be made into milk tofu, which is soft and tough, and is a famous dish at the banquet.

Milk tofu can be divided into raw milk tofu and cooked milk tofu. The practice of cooked milk tofu is to leave the milk slurry left after boiling milk skin or the milk residue left after extracting ghee for a few days to ferment. When the milk slurry or milk residue condenses into blocks, use gauze to filter out the excess water. Then the solid part is boiled in a pot with slow fire, stirred while cooking until it sticks, then put into gauze and squeeze out the yellow water. At this time, you can pack buns and press them to form, or put them in a wooden tray and cut them into various shapes with a knife; The practice of raw milk tofu is to ferment fresh milk to make it sour, then pour it into a pot and boil it, and the milk slurry will become the shape of old tofu. Then in gauze, squeeze to remove water, mold and shape, and the best color of milk tofu is milky white. Milk tofu can be eaten now, soft and delicate, very delicious, and can also be dried for a long time.

The raw material for making milk tofu is milk. First, the milk is poured into porcelain or wooden bucket for three days to become yogurt. Then, it is poured into the pot and slowly boiled, and the yogurt is gradually dehydrated with a spoon. Finally, the rest is milk tofu mud. Put the milk tofu mud into the milk tofu mold, and determine the drying time of milk tofu according to the required hardness. For example, some people like to eat soft milk tofu, so they can shorten the drying time, and so on. Butter or cream can also be put in milk tofu to prevent hardening. When herdsmen make milk tofu in Horqin grassland, they add some butter and red ephedra granules. That kind of milk tofu tastes sweet and increases their appetite, which is simply memorable.

Milk tofu is a delicious food with high nutritional value and easy to carry. According to the analysis of nutrition experts, 0. 1 kg milk tofu is equivalent to 0.5 kg of high-quality white flour. In the morning, there are many people on the grassland who eat a small piece of milk tofu and drink two bowls of milk tea as breakfast.