2. Leave the fresh milk in the shade for a day or so, and then take out the cream.
3. After that, put the remaining yogurt into the pot for slow cooking to separate the yogurt from the water. Then, the separated water is taken into the container.
4, the water in the yogurt cooked in the pot is slowly taken into the container, and the yogurt is slowly solidified. At this time, the fire turns to a small fire and keeps stirring. Put the milk tofu in the pot into a wooden mold to make it coagulate and harden, and then leave it in the shade for another day or so.
5. Take the milk tofu that has been condensed for about one day out of the wooden mold, and then put it in a cool and ventilated place for drying. At this point, Mongolian milk tofu has been made.