Milk skin (奶皮子), known as “Chagan Ide,” “Urumu,” or “Urimo” in Mongolian, translates to “white food” in Chinese, directly referring to its color and origin. This traditional dairy product is made from a layer of fat and milk protein that forms on the surface of cow or sheep milk. Milk skin has been a staple in Mongolian culture for centuries, with a rich history and cultural significance.
Historical Significance
Milk skin has a long-standing presence in Mongolian food culture. Ancient texts such as “Zaji” and “Jiyi,” along with other historical records, mention the use of milk and dairy products as early as several thousand years ago. These texts highlight the dual purpose of dairy – used not only as food but also in religious rituals and as remedies for ailments. Marco Polo, in his travel diaries (1275 AD), also referenced dairy products from the Yuan Dynasty, including milk skin, showcasing its historical importance and widespread consumption during the period.
Preparation Process
The process of making milk skin begins by filtering freshly squeezed milk several times to remove any impurities. The milk is then poured into a pot and heated until it begins to simmer. A spoon is used to continuously stir the milk, creating foam on the surface. Afterward, the heat is turned off, and the milk is left to cool slowly. By the following day, the milk will have formed a layer of honeycomb-textured milk fat on the surface. This layer is carefully lifted and turned over onto a plate or wooden board, where it is left to dry in a well-ventilated area. The result is a delicate, thin sheet of milk skin.
Appearance and Texture
Milk skin has a distinct appearance, with a blend of pale yellow and white hues. The surface is dotted with oil stains and small honeycomb-like pores. It has a soft, non-sticky texture that is slightly granular to the touch. Milk skin can be enjoyed on its own or paired with beverages such as milk tea, cow’s milk, or yogurt, adding complexity to the flavor. When eaten, the creaminess of the milk skin fills the mouth with a rich, smooth aroma, offering a delightful, savory taste that is neither greasy nor overly rich.
