Milk Tofu

Milk Tofu

　　Milk tofu is made by simmering yogurt from which the cream has been extracted in a pot to evaporate the water content. Once the milk thickens and solidifies, it is poured into a milk tofu mold to set into shape and then left to air-dry in the shade. Alternatively, the yogurt can be heated and then cooled before being poured into a coarse cloth bag to be filtered and squeezed. The concentrated mixture is then pressed into various block-shaped forms of milk tofu. Milk tofu can be either sour or sweet—adding sugar during preparation makes it sweet, while omitting it leaves it sour. Dried milk tofu can be stored for a long time and is commonly eaten with fried rice or milk tea on a daily basis. When going out to pasture or traveling, it also serves as a convenient food supply.

　　 Main ingredients: tofu, fresh milk

　　 Side ingredients: carrot, green peas, shrimp, pear, egg

　　 Seasonings: salt, monosodium glutamate, sugar, pepper, cornstarch

　　 Cooking method:

　　 1. Beat two eggs in a bowl and mix well, then pour in milk at a ratio of 2:1 (milk to egg), and stir until evenly combined;

　　 2. Dice the tofu and pear separately, place them in a container, pour in the prepared milk mixture, then steam over cold water. Once the water boils, steam for another 10 minutes;

　　 3. Heat a pan, add oil, and sauté carrots, green peas, and shrimp. Add salt, sugar, pepper, and cornstarch to season and stir-fry until well mixed. Pour the mixture over the steamed milk tofu before serving.

　　 Features: Bright color, soft and smooth texture.

　　 Milk tofu is divided into raw milk tofu and cooked milk tofu.

　　 　　To make cooked milk tofu, take the leftover milk serum from making milk skin or the milk residue after extracting butter, let it sit for several days until it ferments. Once the milk serum or residue solidifies into chunks, filter out excess moisture using gauze. Then, cook the solid part over low heat in a pot, stirring continuously until it becomes sticky. Next, wrap it in gauze and squeeze out the yellowish liquid. At this point, it can be pressed into molds to shape, or placed on a wooden tray and cut into various shapes with a knife;

　　 To make raw milk tofu, ferment fresh milk until it turns sour, then pour it into a pot and boil. The milk will take on the shape similar to firm tofu. It is then wrapped in gauze to squeeze out moisture, placed in a mold to shape, and the best result is when the milk tofu is milky white in color. Milk tofu can be eaten fresh—soft, delicate, and very tasty—or dried and stored for long-term consumption.