白族人的“东方奶酪”——羊乳饼【滇西小哥】

还记得上次在大理拍的乳扇吗？
和乳扇类似的还有大理剑川的乳饼，分为羊乳饼和牛乳饼两种，用当地人的话来说，乳饼肯定是羊奶做的才正宗！用山羊奶成的质量最好，白色块状，酷似豆腐块，所以也称为奶豆腐。
新鲜的羊奶煮开，加上发酵的酸水和当地特有的植物羊乳饼花，使奶清分离，做法和乳扇有相同之处～浓浓的羊乳香，软软糯糯的口感，油煎，蒸火腿，煮醪糟，烤芝士都别有一番风味～

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Remember the episode about Rushan Cheese we shot in Dali? Similar to Rushan, people in Jianchuan, Dali also make milk cakes, including goat milk cake and the cow milk one. According to them, the goat milk cake is the more classic one! The goat milk cake has the highest quality. Since they are white and similar to the shape of tofu, they are also called milk tofu.
Boil fresh goat milk. Mix with fermented sour liquid and milk cake flowers unique to the area, to separate the whey. The recipe is similar to that of rushan. These goat milk cakes have an intense dairy fragrance and tender texture. It has a unique taste whether it's being fried, steamed with ham, boil with fermented glutinous rice or grilled over fire.

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