In Mongolian, milk tofu (奶豆腐) is known as “Hu Ru Da,” a unique dairy product that reflects the ingenuity and rich culinary traditions of the Mongolian people. Despite its name and appearance, milk tofu is not made from soybeans like traditional tofu. Instead, it is crafted through a special process that involves the coagulation and fermentation of milk, creating a texture and taste that is distinctly different from any other dairy product.
Ingredients and Production Process
The main ingredients for milk tofu are fresh milk, typically sourced from cows, goats, or horses grazing on the vast grasslands of Inner Mongolia. These free-range animals produce milk of the highest quality, ensuring that the milk tofu is rich in flavor and nutrients.
The process of making milk tofu begins with fermenting fresh milk to create a type of yogurt. This fermented yogurt is then simmered until it thickens into a creamy, milk-based paste. Afterward, the paste is poured into molds and left to cool and solidify. Once set, the milk tofu is removed from the molds, ready for further drying or seasoning. The texture and flavor of the finished milk tofu can vary depending on how long it is dried and the specific production method used.
Varieties and Taste
Milk tofu comes in two main varieties: raw milk tofu and cooked milk tofu. Raw milk tofu is made by directly fermenting, simmering, and solidifying the milk without additional cooking. On the other hand, cooked milk tofu incorporates boiled milk into the process, which gives it a richer texture and flavor.
The texture of milk tofu is both firm and chewy, with each bite releasing a deliciously strong dairy aroma. The taste can range from mildly tangy to slightly sweet, with a prominent creamy flavor that is both satisfying and refreshing. Thicker blocks of milk tofu have a soft, melt-in-your-mouth texture with an intense dairy taste, while thinner slices tend to be more oily and dissolve quickly, offering a sweet and rich flavor.
In traditional Mongolian culture, milk tofu is often eaten in combination with milk tea, a staple drink in the daily life of herders. The tofu is soaked in the warm milk tea, making it a perfect way to quench thirst and satisfy hunger during long hours spent on the grasslands.
