1: Pure fresh milk is fermented for two to three days.

2. Get angry, boil and skim.

3. When cooking, you should make some efforts to stir, because it is too strong.

4. I like to eat sweet and sugary at this time.

5: put into the mold for molding.

6: Cool

7: You can slice it and eat it directly, make milk tea, heat it with sugar in a microwave oven, and heat it with sugar in a steamer, all by hand, without any addition.

Milk tofu generally refers to what we usually call cheese, also called milk cake, and completely dry milk tofu is also called milk pimple. The traditional method of milk tofu was a bit difficult, and later some simple and delicious methods were developed.

Traditional method of raw milk tofu

Ferment fresh milk, make it sour, pour it into a pot and boil it, and the milk slurry will become the shape of old tofu. Then, in gauze, it is extruded to remove water and molded.

Traditional method of boiling milk tofu

Leave the milk slurry left after boiling the milk skin or the milk residue left after extracting ghee for a few days to ferment. 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 pack and press the steamed buns, or put them in a wooden pallet and cut them into various shapes with a knife.

Method for making fish roe milk tofu

Tofu, eggs, whipped cream, salt, chicken powder, white pepper and caviar. Grind a piece of tofu into mud, beat an egg in it, add vegetable fat light milk, salt, chicken powder and white pepper, and then beat well; Put the bean paste into a small vessel, steam it on the drawer and buckle it out; Put it on a plate, spread a layer of caviar on it, then put two mushrooms and kelp, sprinkle with coriander powder, decorate and serve.

The practice of waxberry milk tofu

Myrica rubra syrup 350 ml, milk 100 ml, gelatin powder 12 g. Heat the milk over low heat. Heat the milk to about 60 degrees, add gelatin powder and stir well. Turn off the heat when the milk is heated to about 80 degrees. Pour the syrup of bayberry juice into the milk and stir well. Pour bayberry milk into a mold or cup, and put it in the refrigerator for refrigeration and solidification. You can put it directly in a cup for refrigeration, take it out after solidification, decorate some fruits and pour bayberry juice with sugar water, or squeeze some cream flowers.