Milk tofu is a major feature of Mongolian people. It tastes delicious, can increase physical strength, and can also be used as a staple food. Let's share with you how to make Mongolian milk tofu.

Tools/materials Fresh milk

0 1 First, put the extruded fresh milk into a vat and leave it in the shade for about a day to make it acidify and solidify.

Keep the fresh milk in the shade for a day or so, and then take out the cream.

After that, put the remaining yogurt into the pot and cook it slowly to separate the yogurt from the water. Then, the separated water is put into a container.

Slowly put the water in the yogurt cooked in the pot into the container, and the yogurt will slowly solidify. At this time, the fire turned to a small fire and kept stirring. Put the milk tofu in the pot into a wooden mold to make it solidify and harden, and then leave it in the shade for another day or so.

Take the milk tofu that has been condensed for about a day out of the wooden mold and put it in a cool and ventilated place to dry. At this point, Mongolian milk tofu is ready.