Tips on how to make milk cake

When it comes to milk cakes, many people's first impression is the food the baby eats. Actually, it's not. Milk cake is a specialty of Yunnan, mainly made of milk or goat milk. In fact, milk cake is also a kind of cheese, but it is not very common in the north because of storage and manufacturing problems. If you want to make a milk cake, you need to prepare fresh milk, and the way is more complicated.

Practice: Take fresh milk, mix it with a kind of sour juice collected on the local mountain, and acidify it into emulsion. Casein precipitates in acid. Filtering, compacting, and moderately dewatering to obtain the finished product. Its technological principle is similar to the process of making tofu, except that tofu is soybean plant protein and milk cake is casein of cattle and sheep. Therefore, milk cake should actually be called "milk tofu".

How to eat: There are many ways to eat milk cakes, which can be fried, boiled, steamed, roasted and eaten raw. And cooked with ham slices, it became a famous dish in Yunnan, "Huojia cake". In Yunnan Weilai, there are home-cooked dishes such as raw fried milk cake, fried milk cake, steamed milk cake with flour, steamed milk cake with fresh meat, stewed milk cake with green beans, rice, etc., as well as feasts such as fried milk cake, steamed milk cake with fire clip, Taiji milk cake, stewed milk cake with bamboo shoots, stewed milk cake with three fresh ingredients and dessert.

Milk cake is a nutritious food with high protein and fat, which is similar to western cheese. According to analysis, milk cake contains 40% water, 20% high-quality protein and 30% fat. Protein in milk cake is completely protein, which contains eight essential amino acids needed by human body, and its digestibility is about 98%. The fat in milk cake is of good quality and easy to be digested and absorbed by human body; Milk cake also contains a lot of fat-soluble vitamin A and calcium.