Milk tofu with unique taste is a unique dairy product of Mongolian people. It is rich in milk flavor and looks like tofu, which is very popular among the public. So how is a unique taste of milk tofu made? Recommend several milk tofu practices for your reference. First, the milk tofu method 1

Prepare about 1 ml of pure milk, pour the pure milk into a container sterilized by boiling water, then pour in a packet of yogurt baking powder and stir well. Then pour the evenly stirred milk into a yogurt machine for fermentation, and the fermentation time is about eight to ten hours. Pour the fermented yogurt into a milk pot, simmer slowly on low heat, stir while boiling until whey and protein are gradually separated, filter the whey with gauze, leave protein residue, pour the protein residue into a mold, flatten and compact, and refrigerate for about one hour. Second, the milk tofu method 2

Prepare about 1 ml of pure milk, pour it into the milk pot, slowly heat the milk with a small fire, and after the milk is heated, pour about 3 ml of old yogurt and stir well. Cover, put in a container filled with warm water, and ferment for about two hours. Pour the fermented yogurt into the milk pot again, cook it with low fire, stir while cooking, and start to separate the whey after it separates out, leaving protein residue. Stir-fry the protein residue with low fire, remove excess water, stir-fry until the protein residue becomes a lump, pour it into a mold, flatten and compact it, and naturally cool it before eating. Third, the milk tofu method three

Four liters of full-fat milk is poured into the milk pot, and the milk is boiled over medium heat. When the milk is bubbling, turn off the fire, pour the milk into an oil-free container, and after the milk is cooled and warmed, add about 6 ml of old yogurt and stir evenly. Cover the container, put it in a big water-proof container, and ferment naturally. Pay attention to adding warm water in the big container to speed up the fermentation time of yogurt. After the yogurt is fermented, pour it back into the pot, simmer it until whey and protein are separated, keep the protein with a sieve spoon, continue to stir-fry the retained protein, stir-fry the water in the protein, turn off the fire, pour it into the mold, flatten and compact it, and then put it in the refrigerator for cooling and shaping.