Milk skin

Last updated 2026-11-13 — Milk skin, also known as dried cheese, is similar to what Western cuisine calls "cheese." It is one of the famous local specialties made from milk by farmers in the agricultural and pastoral areas of Qinghai, and is considered the most delicious and nutritious among milk-based products. Its production history spans nearly a hundred years. A well-known production area for milk skin is Menyuan Hui Autonomous County in Haibei Tibetan Autonomous Prefecture. The method of making milk skin involves boiling fresh milk in a pot, then reducing the heat and simmering it gently while constantly stirring to allow the moisture to slowly evaporate and the milk to concentrate. Eventually, a round, yellow milk cake forms at the bottom of the pot. After cooling and air-drying, it is ready. The milk skin is golden-yellow with white streaks, dotted with oil and covered in a honeycomb-like porous texture. When eaten, it melts in the mouth with a rich buttery aroma, offering a crisp yet tender flavor that is neither greasy nor heavy. It is highly nutritious, suitable not only for daily consumption but also as a premium dish during festivals, weddings, and family gatherings, as well as a thoughtful gift when visiting relatives, friends, or elderly patients. The elderly often 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 makes an excellent buttery snack. (Haixi)