Dry cheese

Dry cheese

　　Milk skin, also known as dry cheese, is one of the famous local specialty products made from milk by farmers in farming-pastoral areas. It is among the most delicious and nutritious dairy products. Its production history spans nearly a century.

　　The method of making milk skin involves boiling fresh milk in a pot, then reducing the heat to a gentle simmer and stirring constantly. This allows the water to gradually evaporate and the milk to thicken. Eventually, it condenses into a round, yellow milk cake at the bottom of the pot. Once cooled, it is air-dried to become milk skin. The dried product features a golden-yellow color with white flecks, scattered oil droplets, and a porous, honeycomb-like texture. Its vibrant appearance is captivating. When eaten, it releases a rich creamy aroma, with a crisp yet tender taste that is neither greasy nor heavy. Highly nutritious, it serves not only as a daily food item but also as a premium delicacy during festivals, weddings, and other celebrations when entertaining guests. It also makes a thoughtful gift when visiting relatives or patients. Elderly people especially enjoy soaking small pieces of milk skin in milk tea. When sliced and served on a plate as a dried fruit or soft candy, it becomes an excellent creamy snack.

　　Elderly people also add schizonepeta to their milk tea to refresh the eyes and relieve dizziness, along with Sichuan peppercorn and ginger to dispel cold and warm the body, and almonds to help prevent coughs. In agricultural areas, milk tea is not only a premium beverage for guests but also a thoughtful gift when visiting relatives, friends, or patients. During holidays, weddings, and New Year celebrations, it is also the first drink served to guests, known as festive tea or New Year’s tea.