舌尖上的中国第1季 第33期:转化的灵感(7)

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To get fresh milk from the cow, Mengke's mother has to get permission from the calf¹. 妈妈要想顺利从母牛那里获得鲜奶得先过小牛这一关。

Fresh milk no longer ferments² as easily as during warmer days. 鲜奶已经不像天气暖和时那样容易发酵了。

The mother must hurry to make the milk curd³ as food reserve for the long winter. 妈妈要抓紧时间赶制酸奶豆腐作为漫长冬天的储备。

The sour cream on the surface is carefully ladled out. 表皮的酸奶油先被小心的舀出来。

And the cream is very precious. 这是很珍贵的部分。

Fermented⁵ milk curdles⁶. 发酵的牛奶结成块状的凝乳。

Protein and whey are separated when heated. 蛋白和乳清在火力下分离开。

The whey though won't be wasted as it's best for feeding livestock⁷. 乳清不会被浪费，它们最适合喂牲畜。

You have to keep stirring the juice so that the curdled⁸ milk won't stick to the pot. 需要不停的扰动这样，奶团才不会粘到锅底。

When the whey is fully⁴ separated, the hot curdled milk is poured into molds. 最后的乳清彻底耗干时奶团被趁热盛进模具中。

Mengke offers the fresh milk curd to his grandfather. 孟克把新鲜的奶豆腐最先递到爷爷面前。

It's the best delicacy⁹. 那是最好的美食。

Heading straight south, an almost identical scene is happening in Yunnan, thousands of miles away. 一直向南，几千公里外的云南几乎是同样的情形。

Thick and heavy chopsticks are moved vigorously. 粗重的木筷被灵活的使用。

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