How to make homemade milk lumps at home

Fresh milk 5

Yogurt 1

Methods/Steps 1:

Milk with sugar, boil! Let it cool to 30-35 degrees! Then add yogurt! Stir and put it in a container! Put it in a place where it won't be exposed to the sun, but where the temperature is higher in room temperature (that is, in a sweltering environment!!!!) . Stir regularly for half a day! If the temperature is right, stir it every 3 to 4 hours! (Fermentation) until the yogurt can be eaten

Method/step 2:

Yogurt lumps (also known as milk tofu), the method of production is to extract the cream from the yogurt into the pot to boil, so that the water evaporates, the milk gradually solidified, and then put it into a variety of shapes of milk molds to fix the molding, drying in the shade to air dry can be.

Method/step 3:

Otherwise, the yogurt is heated and cooled, and then put into a coarse cloth pocket to strain and squeeze, concentrated and then pressed into a variety of lumps of milk lumps.

Milk lumps are a favorite food of Kazakh, Kyrgyz, Mongolian and other ethnic minorities. It is called "kurut" (meaning dry) and is a crystallized form of milk. There are two kinds of milk lumps, one is sweet milk lumps and the other is sour milk lumps, with or without oil. Most of them are made by hand, and different ethnic groups have different ways of making them. Kazakh herders do milk lumps, the first cow or goat milk fermentation, the fermented yogurt poured into the pot to boil, and then put into a cloth bag hanging up, so that its water dripping out, hand pinched into small pieces, and put on a mat with hyacinth compilation of cool and dry that is to become.

Milk lumps is cheese, in Xinjiang, the soft cheese is generally called milk cake, dry called milk lumps, in Inner Mongolia is also called milk tofu.