Mongolian yogurt is divided into raw yogurt and cooked yogurt.
1. Raw yogurt is made by filtering the extruded fresh milk with gauze and pouring it into a wooden bucket or iron bucket with a diameter of about 30 cm and a depth of about one meter. Stir the fresh milk up and down with a wooden stick with a wooden board at the top. When the cream dissolved in fresh milk floats to the surface, scoop it out with a spoon. Keep pure fresh milk in a bucket, cover it with a seal and promote its fermentation. During fermentation, the temperature should be kept above fifteen degrees. After two days, the fresh milk will turn sour. The longer the fermentation time, the more sour the yogurt will be, and it will never deteriorate.
2. Production method of cooked fermented yogurt: pour fresh milk into the pot and boil. After the boiled milk is cooled, add a proper amount of yogurt left over from the last time, ferment it like yeast, and then put it in a ventilated place for fermentation. After a few hours, the cooked milk turned sour. The sourer the yogurt, the better. Yogurt is rich in nutrition and has the beauty function of nourishing qi and blood. Drinking yogurt often can whiten the skin. Because yogurt contains lactic acid bacteria, it has obvious curative effect on tuberculosis, dyspepsia, cardiovascular diseases and other diseases. If you go out for a long trip, drinking a bowl of yogurt is really refreshing, which can satisfy hunger and quench thirst. Mongolian yogurt includes sour camel milk, sour goat milk, sour goat milk, sour goat milk, etc.
2. Milk skin: it is also a kind of dairy product often eaten by Mongolians, and it is called "Wurimo" in Mongolian. The production method of milk skin is: heating fresh milk in summer and autumn, stirring with a spoon to make the milk foam when it is about to boil, adding raw milk at the same time to make the fat in the milk solidify to form a yellow milk skin, and taking it out and cooling it to form the milk skin. Because the milk skin is condensed from the fat in milk, it is rich in nutrition. The milk skin is cool and refreshing, and has the health-care functions of nourishing the heart, clearing the lung, relieving cough and quenching thirst. Milk skin can be eaten dry or mixed with fried rice and soaked in milk tea.
Third, milk tofu: Mongolian called "Huluda" is a common milk food in Mongolian herders' homes. Some taste slightly sour, some are slightly sweet and rich in frankincense. Herdsmen love to eat, often make milk tea, or go out as dry food to quench their thirst. It can also be made into milk tofu, which is soft and tough and is a famous dish at banquets.
Milk tofu can be divided into butter-free milk tofu and full-fat milk tofu.
1. The method of removing creamy milk tofu is: leave the milk slurry left after boiling the milk skin or the milk residue left after extracting ghee for a few days to ferment. When milk slurry or milk residue condenses into lumps, use gauze to filter out excess water. Then put the solid part into a pot and cook it with slow fire, stir it while cooking, and then put it into gauze to squeeze out the water until it looks like tofu. At this time, you can wrap the buns and press them, or put them in wooden pallet and cut them into various shapes with a knife.
2. The practice of full-fat milk tofu is: ferment fresh milk to make it sour, pour it into a pot and boil, and the milk slurry becomes the shape of old tofu. Then in gauze, squeeze out the water, mold forming, the color of milk tofu is preferably milky white. Milk tofu can be eaten now, soft and delicate, very delicious, and can also be dried for a long time.
4. Cream: that is, "butter" is also a kind of dairy product that Mongolians love to eat. Mongolians call it "Xiri Taosu".
There are two ways, one is butter made of fresh milk, and the other is cream made of yogurt.
1. Fresh milk to make butter is to mix fresh milk in a container to separate fat from milk, take out the fat floating on the surface, remove the dregs, put it in a pot, heat it, and cool it to form cream.
2. The specific method of making butter with yogurt is: after it turns sour, stir it up and down repeatedly with a wooden stick until the milk and oil are separated, and the white grease floating on it comes out as cream. Put this cream in a pot, heat it and stir it slowly. You can also boil to separate a yellow grease, which is butter. The sediment under butter is called ghee residue. Butter is the essence of milk and contains many nutrients. Regular consumption can soothe the nerves, moisten the lungs and dredge collaterals, and improve eyesight and prolong life.
5. Cheese: commonly known as "buttered egg" and "milk residue", called "La Chu" in Mongolian.
Making method of Mongolian cheese.
There are two ways to make Mongolian cooked cheese.
① The first method of cooked cheese (unfermented milk): Skim off the crude oil that has not been made into ghee, pour the remaining milk into a clean pot, simmer 1-2 hours, add some white vinegar, the milk will protein, and a large amount of white protein will sink to the bottom of the pot, and a layer of yellow water will appear on it. Then, pour it into a clean jar and let it cool overnight. The next day, pour into the cloth bag, hang it on the beam, connect the porcelain basin below, and control the water overnight. When the water is drained, pour it into a basin and put some sugar on it. Grab a handful with your hand and hold it hard, and the milk residue will be squeezed out between your fingers, or pressed out with a silk machine to make mature cheese;
The second method of cooking cheese: first put in the fresh milk left by boiling the milk skin, or the fresh milk after extracting the cream, and let it ferment for a few days. When the yogurt condenses into a soft lump, filter out the excess water with gauze, put it in a pot, and stir while cooking. When it becomes paste, scoop it into gauze and squeeze it to remove water. Then, put the milk residue into a wooden tray and cut it into different shapes with a knife. After the milk is ready, it should be placed in the sun or in a ventilated place to make it hard and dry.
2. Mongolian raw cheese is made by pouring fresh milk into a barrel, stirring to extract cream, and then fermenting pure milk in a hot place. When the fresh milk is sour, pour it into the pot and cook it. When the yogurt is tofu-shaped, scoop it into gauze and squeeze it to remove water. Then put the milk residue into a mold or wooden tray, press it into shape, or cut it into squares with a knife, and the raw cheese is made successfully.
6. Kumiss: It is called "Qige" or "arigo" in Mongolian. A drink made from mare's milk contains a small amount of alcohol. The production method is: put the fresh mare's milk into a raw leather bag, hang it in a sunny place, and stir it several times a day with a special wooden stick to make the mare's milk gradually ferment and turn sour. When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine.