Milk tofu generally refers to what we usually call cheese, also called milk cake, and completely dried milk tofu

It's called a pimple. The traditional method of milk tofu is a bit difficult, and later some simple and delicious methods have been developed.

Traditional method of cooked milk tofu

Fresh milk can be fermented, and when all the white yogurt sinks to the bottom, only clear yogurt soup can be left on it. Pour out the yogurt soup on it, leaving only the yogurt on the surface. Put the yogurt in the pot and cook it.

Scoop out the remaining yogurt until there is no yogurt soup.

Just stir it hard and finally put it in the grinder. air-dry

. Leave the milk slurry left after boiling the milk skin or the milk residue left after extracting ghee for a few days to ferment. When the milk slurry or milk residue condenses into blocks, use gauze to filter out the excess water. Then the solid part is boiled in a pot with slow fire, stirred while cooking until it sticks, then put into gauze and squeeze out the yellow water. At this time, you can pack buns and press them into shape, or put them in a wooden tray and cut them into various shapes with a knife.

Traditional method of raw milk tofu

Ferment the fresh milk, make it sour, pour it into a pot and boil it, and the milk slurry will become the shape of old tofu. Then, in gauze, it is extruded to remove water and molded.

The method of fish roe milk tofu

Tofu, eggs, whipped cream, salt, chicken powder, white pepper and caviar. Grind a piece of tofu into mud, beat an egg in it, add vegetable fat light milk, salt, chicken powder and white pepper, and then beat well; Put the bean curd paste into a small vessel, steam it on the drawer and buckle it out; Put it on a plate and put a layer of caviar on it, then put two mushrooms and kelp, sprinkle coriander powder and decorate it. It will look better if you decorate it with some flowers.

The practice of waxberry milk tofu

350 ml of bayberry juice in syrup, 0/00 ml of milk/kloc, and 0/2 g of gelatine powder/kloc. Heat the milk on low heat. When the milk is heated to about 60 degrees, add the gelatine powder and stir it evenly. Turn off the heat when the milk is heated to about 80 degrees. Pour the sugar water bayberry juice into the milk and stir well. Pour bayberry milk into a mold or cup, and put it in the refrigerator for refrigeration and solidification. You can put it directly in a cup for refrigeration, take it out after solidification, put some fruit and pour it with bayberry juice in sugar water to eat well, or squeeze some cream flowers.