Yili milk lumps [Xinjiang Yili specialty]

What is Yili milk lump? Authentic Xinjiang Yili specialty: Yili milk lumps

Content summary:Do you want to know what Yili milk lumps are? This article is a detailed introduction to the Xinjiang Yili specialty - Yili milk lumps. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yili milk lumps. The full text takes about 5 minutes to read, mainly including the basic introduction of Yili milk lumps and their nutritional value? What are the product characteristics of Yili milk lumps? How did the history of Yili milk lumps come about? The production method of Yili milk lumps, etc

Basic introduction of Yili milk lumps

Milk lumps are actually cheese. 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

Dairy products are the best choice for supplementing calcium in food. Cheese is the dairy product with the highest calcium content, and this calcium is easily absorbed. In terms of calcium content, 250ml of milk=200ml of yogurt=40g of cheese

For first-time visitors to pastoral areas, herdsmen often give milk lumps as gifts to customers. In winter, yogurt lumps are still an indispensable seasoning in noodles

Method of making Yili milk lumps

Yogurt lumps (also known as milk tofu) are made by boiling yogurt cubes extracted from 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. They can be 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