It is a common milk food in Mongolian herdsmen's homes. Foods made from milk, goat's milk, horse's milk, etc. It is made by solidification and fermentation. Its shape is similar to that of ordinary tofu, its taste is slightly sour and sweet, and it is rich in frankincense. Herdsmen love to eat, often soak in milk tea, or travel as dry food to quench their thirst and satisfy their hunger. It can also be made into spinning milk tofu, which is soft and tough.

Milk tofu is cheese, called milk tofu in Inner Mongolia and milk cake in Xinjiang. Completely dry cheese is also called milk pimple. Milk tofu, also a Mongolian milk food, is yellow, translucent and shiny. Mongolian is called "Su En Huride", which is popular in pastoral areas of Inner Mongolia. Milk tofu is very hunger-relieving. Usually, you can make milk tea, fried rice and cook beef and mutton. It can be eaten daily, served with fried rice and milk tea, and used as dry food when wandering or going out.

Milk tofu can be divided into raw milk tofu and cooked milk tofu. The practice of cooked milk tofu is to leave the milk pulp left after boiling the milk skin or the milk residue left after extracting milk tofu butter for a few days for fermentation. When milk slurry or milk residue condenses into lumps, use gauze to filter out excess water. Then put the solid part in a pot and cook it with slow fire, stirring while cooking until it sticks, then put it in gauze and squeeze out the yellow water. At this time, you can wrap the buns and press them, or put them in a wooden pallet and cut them into various shapes with a knife. The method of raw milk tofu is to ferment fresh milk to make it sour, and then pour it into a pot to boil, and the milk slurry becomes the shape of old tofu. Then in gauze, squeeze out the water, mold forming, the color of milk tofu is preferably milky white. Milk tofu can be eaten now, soft and delicate, very delicious, and can also be dried for a long time.