The milk skin that appears after the milk is heated contains about 80% of the fat in this bag of milk. Removing the milk skin can reduce the intake of some fat, but at the same time, it will also lose some substances that are beneficial to the body, such as fat-soluble vitamins such as vitamin A and vitamin D.

The amount of fat in milk is not much, and it is not worth the loss to remove the milk skin. The milk skin and the milk nutrients under the milk skin are all needed by the human body. Milk skin is not only nutritious, but also has medicinal value. The Yuan Dynasty's "Eating Meals" said: "Milk skins are cool and refreshing, and have the functions of invigorating the heart and clearing away lung heat, quenching thirst and preventing cough, adding color to hair and curing hematemesis." .

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(Baidu Encyclopedia)

Method for making milk skin:

When making milk skin, the milk in the pot is boiled, and after foaming for many times, a coarse hemp-like oil layer is formed, and the milk skin is taken out and coagulated.

To master the cooking temperature of the stewed milk skin, in order to thicken the oil layer, shovel the pasted part on the edge of the pot in time and add raw milk several times. Thick milk skin can be taken out with milk and proper heat. A small fire has a weak milk skin, but a big fire has a burnt taste.

When boiling the milk skin, sometimes you should put some sugar into the pot to make the milk belt sweet. Most people boil milk skins at night, and after a night, a thick and wrinkled skin will form on the survived milk the next day, which is called milk skins. Every seven kilograms of raw milk can produce one kilogram of milk skin, which is superior.

The finished milk skin should be picked up from the middle with a clean wooden stick, and then dried in a cool and ventilated place. It should not be exposed to the sun directly, because it will make the milk skin yellow and hard. When the milk skin is dry, use a semicircular basket to store it for winter and spring.

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(Baidu Encyclopedia)

The history of milk skin:

Mongolian: There are two kinds: one is to store fresh milk, milk or horse milk, camel milk and goat milk in a vessel for a day or two, and after the milk turns sour, a thin layer of skin is formed on the surface, which is called Tuhei Wurimo, also called "Zhuhei", that is, raw milk skin, which is the raw material for making butter; Another kind is that fresh milk is boiled, put in a vessel and cooled to form a thin milk skin, which is called Bao Le Sen Wu Ri Mo, that is, cooked milk skin, and is the raw material of ghee. Milk skin tastes sweet and delicious, and it is a good food mixed with fried rice.

Tibetans: Milk skin, also called dried cheese, is similar to that called "cheese" in western food. It is one of the famous local products made by farmers in agricultural and pastoral areas and the most delicious nutritious food in milk products. Its production history has been nearly a hundred years.

Milk Skin-Baidu Encyclopedia