Ganzi Milk Curd

Ganzi Milk Curd

　　The traditional biscuit snack “tui” is made from milk curd and butter.

Milk curd is produced alongside butter, both derived from cow’s milk. After churning the milk to separate out the butter, the remaining whey is boiled and then cooled to make sour yogurt water. This is poured into a bamboo, funnel-shaped strainer, and what remains in the bamboo filter is the milk curd. The milk curd is white, with a sour taste, and has very strong digestive benefits. Tibetan people often carry milk curd when traveling to prevent discomfort from unfamiliar environments.       

Today, frying milk curd is a common dish on the menus of restaurants throughout Diqing Tibetan area, and its preparation process has become very refined.