Sihai network

Indispensable Mongolian milk skin

1. when making the milk skin, boil the milk in the pan and form a coarse-grained oil layer after repeated blowing up and foaming.

2. In order to thicken the oil layer, scoop off the sticking part on the edge of the pot and add raw milk for many times. Add milk and heat properly to remove the thick skin. The milk skin is thin when the fire is small, but it will be burnt when the fire is big.

3. When boiling the milk skin, sometimes you should put some sugar in the pot to make the milk skin sweet. Most people boil their milk skin at night. After a night, they will form a thick and wrinkled skin on the milk they get through the next day, which is called milk skin. Every seven catties of raw milk can make a catty of skin, which is for the best.

4. A clean stick should be used to pick up the milk skin from the middle, and then a cool and ventilated place should be found to dry it. It can't be exposed to the sun directly, because this will make the milk skin yellow and hard. When the skin is dry, use a semicircular basket to store it for winter and spring.

5. The rest of the skin is cooked milk, which can be made into cheese, added with yogurt or directly drunk. The residue at the bottom of the pot is called Guoba, which is the favorite food for children in pastoral areas.