Say 'Cheese!'--Mozzarella of the East recipe released (3)

Milk tofu (奶豆腐)

This cow-milk cheese (nai doufu) comes from Inner Mongolia. Its appearance and texture are similar to that of tofu, but it's firmer than tofu.

Raw milk, usually colostrum, is coagulated, fermented and formed into blocks.

Herdsman sometimes soaks the cheese in tea, serves it with fried millet and braised mutton.

It can also be dried. It's a staple food.

Flavor and texture changes when it is cut into different sizes.

Thick slices are soft, milky, slightly sweet and sour; think slices taste sweeter and melt in the mouth.

Milk tofu dries soon and turns hard.

Before eating, it is often steamed or grilled.

Dried milk tofu is available at Taobao.com. Those who want fresh cheese should visit Inner Mongolia.

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