For milk consumption! So" to mix incessantly

With rumors of a surplus of milk due to the closure of elementary and junior high schools due to the new coronavirus, recipes for "mass consumption of milk" have become a hot topic on the Internet. Among them, the "so (so)" recipe, which has become a small boom (?), is one of the most popular. The En-En-Eating editorial staff actually tried making the "So" recipe.

So Recipe

So is a type of dairy product that has been made since ancient times. There are various theories on how it is made, but it is said to be "made by boiling down milk and curdling it. The process of boiling down a large amount of milk for a long time is time-consuming, so only a limited number of people, such as royalty and aristocrats, were allowed to eat it. Originally, it was eaten as a medicine.

Ingredients

・Milk 2L

To save time, we used a Teflon coated frying pan.

Preparation

1. pour the milk into the frying pan and warm over medium heat until the milk comes to a boil.


2. when it comes to a boil, change the heat to low and then just stir with a rubber spatula! Stir! Stir!


At first, the mixture is crumbly, but gradually, a film of thick, sticky material will begin to form around the edges of the pan. As you scrape these off, keep mixing.


As the water level drops, the color changes to a pale yellow. The mixture becomes sticky and thick. After mixing for more than an hour, the mixture became as smooth as pancake batter (with more water) before baking.


As you continue mixing, the rubber spatula begins to leave marks. I'm still mixing, scraping off the film that sticks to the edges of the pan!



The mixture turns even more yellow and becomes more chunky. The mixture begins to come together and is almost solid. It has evolved from pancake batter to cookie dough! This part is more like "kneading" than "mixing".


Once it comes together, remove from heat, wrap in plastic wrap, and refrigerate for 3 hours. Cut into desired size and it's done!



The mixing process alone took about 2.5 to 3 hours, so it takes about 6 hours in total to complete. I brought it to a boil over high heat at first, but some recipes call for boiling over very low heat from start to finish. In the latter case, it may take even longer.

How does "So" taste?

The aroma is quite close to that of cheese, and when you put a knife into it, the smell increases slightly. First, take a bite as it is. The texture is like a hard cottage cheese. It is sticky and sticks to your teeth when you bite into it. The richness of the milk is strong, with a subtle sweetness that spreads softly. I was surprised at how sweet it can be with just milk, even without sugar.


The flavor is too light to eat on its own. It has a gentle taste at best, and a blurred impression at worst. There may be different tastes.

The En-Eat staff who ate the plain Su also had different opinions.

Staff A : The more you chew, the sweeter it tastes.
Staff B : The more you chew, the sweeter it tastes.
Staff C : If asked if they would like to eat it again,......, hmm.
Staff D : It is hard to say it is good or bad, it is a subtle Line

and opinions were divided. The thin taste may be insufficient for those who are used to modern seasonings.

So, we decided to add seasonings to the dish and compare them. We used three kinds of seasonings: honey, black pepper, and salt. As a result, the most popular was salt! When eaten with more salt sprinkled on it, the gentle sweetness and saltiness combined to transform it into a rich cheese-like flavor. Looks like a good snack!


Su" can be made by mixing incessantly. Although time-consuming, the process itself is simple, so it could be used for children's free research. Why don't you give it a try when you have time?