Milk tofu, known as "hu milk da" in Mongolian, is a common milk food in Mongolian herders' houses. The flavor of some slightly sour, some slightly sweet, creamy and rich, herders love to eat, often soaked in milk tea to eat, or go out as dry food, both thirst and hunger. Can also be made into milk tofu, its soft and tough wire for the break, is a flavorful dish on the feast.

Milk tofu, divided into raw milk tofu and cooked milk tofu two kinds. The practice of cooked milk tofu is to boil the leftover milk, or ghee extraction of milk residue, placed for a few days, pending its fermentation. When the milk pulp or dregs curdles into lumps, the excess water is filtered out with gauze. Then the solid part, in a pot over moderate heat, cooking and stirring, until the degree of adhesion, and then into the gauze, the yellow water squeeze out. At this point you can load the bun pressed into shape, or placed in a wooden plate, with a knife into various shapes; raw milk tofu is the practice of fermentation of fresh milk, so that it becomes acidic, poured into the pot to boil and simmer, the milk pulp into the shape of the old tofu. Then, in the gauze, squeezed to remove the water, molded into shape, milk tofu color milky white is the best. Milk tofu can be eaten now, soft and delicate, very tasty, can also be dried and stored for a long time to eat

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