Milk lumps (Xinjiang specialty)

Introduction to Milk Gourd

Milk Gourd is a popular food among ethnic minorities such as Uyghur, Mongolian, Kazakh, Kyrgyz, etc. Known as "kurut" (meaning "dry"), it is the crystalline form of milk

There are two types of milk lumps, one is sweet milk lumps and the other is yogurt lumps, which can be oily or not. Most of the methods rely on manual labor, and different ethnic groups have different methods. When herders make milk lumps, they first ferment cow or sheep milk, pour the fermented yogurt into a pot and boil it, then put it in a cloth bag and hang it up to let the water drip completely. Pinch it into small pieces by hand and place it on a mat made of Achyranthem splendens to dry

Milk lumps are cheese. In Xinjiang, soft cheese is generally called milk cake, while dry cheese is called milk lumps. In Inner Mongolia, it is also called milk tofu

What is the nutritional value of milk lumps1. Dairy products are the best choice for supplementing calcium in food, and milk lumps are the dairy products with the highest calcium content, and these calcium are easily absorbed

2. Milk lumps can enhance the body's ability to resist diseases, promote metabolism, enhance vitality, protect eye health, and maintain skin beauty<3. Lactic acid bacteria and their metabolites in milk lumps have certain health benefits for the human body, which are conducive to maintaining the stability and balance of normal gut microbiota, preventing and treating constipation and diarrhea<4. Milk lumps contain more fat and calories, but their cholesterol content is relatively low, which is also beneficial for cardiovascular health

Milk lumps are divided into two categories: dry and wet. Traditional milk lumps are salty and sour, while dry milk lumps usually have this taste. Wet milk lumps have two flavors, in addition to salty and sour, new sweet and sour flavors have been added. Wet milk lumps can be eaten directly or dried to become dry milk lumps

How did the history of milk lumps come about

In pastoral areas, people of all ages and genders like to eat milk lumps. In addition to eating them for themselves, they are also used as food to entertain guests. For first-time visitors to pastoral areas, herdsmen often give milk lumps as a gift. In winter, yogurt lumps are still an indispensable seasoning in noodles

Method of making milk lumps

Yogurt lumps (also known as milk tofu) are made by boiling yogurt cubes that have been extracted with cream in a pot, evaporating the water and gradually solidifying the milk. Then, they are placed in various shapes of milk molds and fixed into shape, and dried in the shade. Some also heat and cool yogurt, then filter and squeeze it into coarse cloth pockets, concentrate it, and press it into various lumps of milk. Dried milk lumps can be stored for a long time and can be consumed with milk tea in daily life. They can also be used as dry food for grazing or traveling