The yogurt balls came in two varieties: soft ones, which were cheese, and fully dried ones, which were yogurt balls. The process for making them was quite similar; both required slow simmering on low heat.
Today, Jing Shu finally didn't have to spend her day washing and chopping repeatedly; instead, she could be like a handsome artisan, calmly focusing on making yogurt balls. Dried yogurt balls could be carried around in the apocalypse and eaten slowly like a lollipop, or gnawed on patiently, making them a highly durable and nutritious dry food.
Before making the yogurt balls, Grandma Jing first prepared ten 2L sealed jars of milk skin. She did this by gently simmering milk, constantly stirring to slowly evaporate the water. This concentrated the milk, forming a round, yellow cake at the bottom of the pot, which could then be cooled and stored in jars in the refrigerator.
