A breast fan is made of milk.

Milk fan is a kind of cheese eaten by Bai nationality and other nationalities in northwest Yunnan, and it is made of milk. Milky white, flaky, rolled, shaped like a folding fan, hence the name milk fan. It can be eaten raw, dry, fried or roasted, and it is a good dish to go with wine. It can also be used for cooking together with materials such as cloud legs, and it can be chopped and added to the second sweet tea in three tea for drinking.

How to make the milk fan

1. First, add half a spoonful of acid water made of papaya into the pot, heat it to about 7℃, then pour the milk into the pot in a bowl (about 5 ml), and the milk will solidify rapidly under the action of acid and heat. At this time, it is quickly stirred to turn the milk into a filamentous clot.

2. Then take out the clot with bamboo chopsticks and knead it into a cake shape by hand, then wrap its wings around the chopsticks, and stretch one end of the chopsticks outward to make the clot roughly fan-shaped, and finally hang it on a fixed shelf to dry, that is, make the milk fan. In the middle of hanging, it must be loosened by hand once to make it easy to take off after drying.

when making a milk fan according to this method, after each milk fan is made, it is necessary to pour out the acid water in the pot and put in new acid water again. But the used acid water can be collected and used for later use after fermentation. Generally, the ratio of sour water to fresh milk in the pot is about 1: 2, and about 1 kg of milk fan can be made for every 1 kg of fresh milk.

3. preparation of acid water: fresh papaya or dried papaya is boiled with water, and its acid solution is obtained after a certain period of time. In the season when there is no papaya or in the northern region, ebony can be used instead of papaya. When making, it can be boiled for half an hour according to the ratio of dark plum to water of 1: 3, and then the clear liquid is acid water.