Milk tofu, also a kind of Mongolian milk food, is yellow, translucent and shiny. In Mongolian, it is called "Su En Huride", which is popular in pastoral areas of Inner Mongolia.
To make curd milk tofu, milk is mainly used as raw material. After filtering with clean gauze, the fresh milk is put into a wooden bucket or crock and placed in a cool place for one to two days in hot weather and three to seven days in cool weather, and the fresh milk will naturally coagulate. Then pour the curd into the pot, boil it with warm fire, and slowly extract whey. Whey is divided into three types: cooked yogurt whey, milk tofu whey and sour oil whey. Milk tofu whey can be used for making dough, kneading dough, or as an additive for yogurt. Cooked yogurt whey is used for drinking old, weak and thin livestock and bathing livestock, and can also make livestock fat. After extracting whey, put the remaining thick curd into a mold with a spoon or a special wooden tool, roll it, take it out, and slowly dry it in the shade to get the milk tofu. Wooden molds for making milk tofu vary from place to place and have different shapes. Some blocks are very big, a bit like square bricks, and some are very similar to the moon cake molds in our daily life. They not only have various shapes, but also are engraved with very delicate national traditional textures, patterns and patterns. The milk tofu made in this way is not only a kind of food, but also contains certain artistic elements. If you want to make milk tofu sweet, add sugar when kneading. Cut into thin strips is called milk tofu strips, or made into blocks of milk tofu.
Milk tofu tastes different because of its different shapes. Thick milk tofu tastes soft and has a strong milk flavor, while thin milk tofu is greasy and particularly sweet when it is dissolved in the mouth. Milk tofu will harden if it is left for a long time, so it can't be eaten directly, because it will destroy all the teeth in people's mouths and instantly become an "old man" or an "old lady" without teeth. Therefore, milk tofu should be eaten with hot water or steamed in a steamer before it is eaten, or it can be eaten with fire after it is softened.
There is not always enough fresh milk on the grassland for herders to make milk food, because some herders can't make milk tofu in time if there are few cows or poor pasture in drought. In this case, herders generally need to store milk for later use. However, the conditions in pastoral areas are inconvenient, and there is no refrigeration room. You can only pour the curd into a pot and boil it a little, then put it in a container to save it. This is called milk storage. When there are enough raw materials, herders will take out the stored curd and make it into their favorite milk tofu.
Milk tofu is very hunger-relieving, and can usually be soaked with milk tea, fried rice and cooked beef and mutton. It can be eaten daily and with fried rice milk tea, and can be used as dry food when wandering or going out.