Fermented milk, about two days (in order to shorten the fermentation time, yogurt can be added to the milk). There is a layer of non sour milk on the top of the hair, which is called "milk chewing" by the Mongolian people. This thing is skimmed, added with white sugar, and eaten directly with bread. Don't mention how delicious it is. Mongolian people also use it to make milk tea;
Leaving the "chewing" on the top, the "yogurt" is exposed below;
Put the yogurt into a large pot, and then slowly heat it until the yogurt is separated from the soup;
When the soup is almost clear, it can be separated;
The remaining "dry goods" are left in the pot, and then the fire is turned on to stir vigorously;
Finally, put it in the "mold" (my moon cake box), and put some sugar into it when stirring, so it will be more delicious when eating.
When the milk tofu in the "mold" cools down slowly, it can be knocked out and dried. When it is completely solidified, it will become milk tofu. It will be cut into pieces. When drinking milk tea, it will be soaked in two pieces, or eaten directly, or soaked in boiling water. It is delicious.