Milk tofu is made from raw milk. Milk tofu can be described as the essence of milk, with rich nutrition and delicious taste. Its protein content is as high as 70.84%, and it is rich in amino acids and other trace elements beneficial to the body. It is a good product for improving immunity and beauty beauty.

Production method

1, making curd milk tofu, mainly using milk as raw material, filtering fresh milk with clean gauze, putting it in a wooden bucket or crock, keeping it in the shade for one to two days in hot weather and three to seven days in cold weather, and the fresh milk will naturally coagulate. In order to shorten the fermentation time, yogurt can be added to the milk. There is a layer of non-sour milk on the top, that is, "milk chewing mouth", which is left out and mixed with fried rice directly with some sugar, not to mention how fragrant it is. You can also use it to boil milk tea;

2. Remove the "chewing mouth" above, and the "yogurt" will be revealed below;

3. Put the made yogurt into a large pot, and then slowly heat it with slow fire until the yogurt and whey are separated (milk tofu whey can be used for making dough, kneading dough, or as a material for yogurt);

4, when the milk is almost clear, you can separate the whey;

5. Leave the rest of the "thick curd" in the pot, then stir it hard and stir it like dough (if you want to make the milk tofu sweet, add sugar at the end);

6. Use a small spoon or special wooden tool to put the curd into the mold and roll it (if there is no mold at home, you can use a moon cake box, a flat bowl, etc.);

7. The milk tofu in the mold can be slowly cooled down and can be smashed out, and placed in the shade to slowly dry. Slice it, soak two pieces when drinking milk tea, or eat it directly. They are all delicious.