The difference between milk tofu and cheese
The season for making milk tofu and cheese is in autumn, and the weather is mild. However, there are some differences between the making of milk tofu and cheese. Cheese can be dried in the sun, and some bacteria will be added during the production process. Fermentation will make cheese more delicious, such as cheddar cheese, which is Jerry's favorite cheese among cats and mice. In the cooking process of cheddar cheese, a fungus is added from pouring juice to cheese sauce to baking, which makes cheese produce many holes. Milk tofu is heated in the egg white until it is thick, and then put into a mold to cool. Relatively speaking, the production of milk tofu is more simplified.
Milk tofu has a single taste, and the original milk tofu is sour. Adding sugar in the production becomes sweet milk tofu. Hand-made cheese will be salted and sterilized during processing, and the cheese will become salty. Making cheese is more complicated. Some cheeses will be preserved for several years or some fungi will be added to make the taste of cheese diversified, such as cream cheese, and tiramisu cheese is very fragrant, soft and sweet. It is also because the production of cheese is more complicated, and the cheese is milky white, bright yellow or has some moldy colors on the surface.
Cheese also has a special taste, and aged cheese has a faint fruit fragrance. In fromage, different regions have different production methods, and the cheese produced has its own characteristics in taste and appearance. The production of milk tofu is simpler than cheese, but the production of cheese is more complicated, which leads to the difference between cheese and milk tofu.
What is milk tofu?
Milk tofu is very common in Mongolia. The two favorite foods of compatriots on the grassland are milk tea and milk tofu. Milk tofu is soft and fragrant, which is their grain reserve in the long winter. Milk tofu is not tofu, but a dairy product made of fresh milk. Every autumn, when the weather is warm, it is most suitable for making milk tofu. Milk tofu can be made from goat milk, horse milk or milk. After squeezing out fresh milk, leave it for a few days until the milk turns into curd.
Take out the yogurt on the surface of the curd, add the remaining milk into the pot, and separate whey and protein. Under the action of fire, whey will slowly dry and protein will thicken. At this time, you can scoop up the protein and put it on the mold to dry slowly. Milk tofu that has just been cooked can also be eaten. It is soft and smooth, and the milky white has melted. Fresh milk tofu is similar to cream cheese, but the original milk tofu tastes sour. If you want to eat sweet milk tofu, you need to put some sugar when you cook it.
Sweet milk tofu is not only sweet and delicious, but also rich and soft in taste. The dried milk tofu is buttery, looks fragrant, soft and delicious. It can not only be eaten directly, but also be made into delicious dishes or desserts. I don't know if you have eaten the famous milk tofu. It makes my mouth water. Suddenly I envy my Mongolian compatriots.
The practice of milk tofu
Milk tofu with soft and fragrant taste can be made into sweet dishes or cool desserts. Sweets can be associated with apples and sweet potatoes. In fact, milk tofu can also spin silk and taste better. Drawing milk tofu, after frying soft milk tofu into golden yellow, put it in syrup and draw it, and the fragrance, softness and sweetness will not stop. My friend who likes dessert took it orally again. Milk tofu can be made into sweet, sour and cool bayberry milk tofu, or it can be made into fragrant and refreshing almond milk tofu. Not much to say, my stomach is empty.
Dried milk bean curd
Ingredients: milk tofu, sugar.
Exercise:
1, cut the milk tofu into pieces.
2. Open an egg, add water, add flour, stir, not too thin, then put the milk tofu into the batter and stir. This step is called hanging paste.
3. Put oil in the pot, add milk tofu and fry until golden brown.
4. Take another pot, add sugar and simmer on low heat. After the sugar turns into red syrup, add the fried milk tofu and wrap the sugar juice in the milk tofu.
5. Separate the milk and tofu with chopsticks. When you clip it out, you can pull up the filaments and turn off the heat to eat.
Almond milk tofu
Ingredients: almond dew, milk tofu, agar, milk, sugar.
Exercise:
1, soak agar in cold water.
2. Put almond syrup, milk and sugar in the same bowl and mix.
3. Boil the bowl in the microwave oven, and then add agar to melt it.
4. Put the milk tofu in a bowl in the refrigerator, take it out after caking, cut it into cubes and dip it in honey or sugar juice.
Nutritional value of milk tofu
Milk tofu, the favorite food of grassland compatriots, collects fresh milk every autumn when the weather is warm and begins to make milk tofu. Milk bean butter is bright, fragrant and soft, delicious, and it is their grain reserve for a long winter. Milk tofu can be fermented with goat's milk, milk or horse's milk, so it tastes a little sour and many people can't accept it. Of course, milk can also be made into sweet milk tofu. Milk tofu concentrates the essence of milk, and the protein content is as high as 70.84%. According to analysis, 0. 1 kg milk tofu is equivalent to 0.5 kg high-quality white flour.
Milk tofu is not only rich in protein, but also rich in amino acids and other trace elements beneficial to the body. Not only is it nutritious, but it can also improve immunity, and women's skin will get better after eating it. That's great. Milk tofu with unique taste is one of the favorite foods of grassland people. Some foods are difficult for outsiders to understand, but locals love them. Maybe sometimes food is not as simple as food, but an emotional destination.
Milk tofu looks like cheese and tastes soft, making it hard to resist its charm. Milk tofu is also a rare delicacy. Can be made into favorite milk tofu, but also can be made into mouth-watering desserts, such as almond milk tofu, juice milk tofu and so on. And the food can no longer be loaded.
How to preserve milk tofu
Milk tofu should not be stored for too long, especially in southern summer, and should be frozen in the refrigerator. In order not to affect the flavor of milk tofu, it is best to eat it within 2 weeks. Generally, it is ok to put milk and tofu in the refrigerator, and the cheese in the supermarket can be kept in the open freezer to avoid deterioration. Preserve milk tofu, the temperature should not be too high or too low. If the temperature is too high, it will inevitably turn sour. If the temperature is too low, it will agglomerate, which may affect the taste.
If it's not too much trouble, you can also cut into small pieces and then shred them, and then transfer them to a fresh-keeping bag to seal them and put them in the refrigerator, which is more convenient. It is best to put it in 1-2 weeks before eating. You can make all kinds of desserts with milk tofu, or make a sweet and sticky milk tofu, which is really delicious. If you have no appetite, you can make a waxberry milk tofu, which is cool, sweet and sour, and can greatly increase your appetite after stimulating your stomach.