Making Rushan 制作乳扇

Rushan is a Bai cheese traditionally served only at special occasions. It is made by heating cow's milk with sour milk, stirring it with large chopsticks until it curdles into the consistency of mozzarella, before being stretched across bamboo frames to dry for a day. It is eaten usually grilled or fried, but is also an ingredient in the Bai Three Course Tea 三道茶.
Mixing milk with sour milk as curdling agent.
Placing Rushan on parallel mounted bamboo poles.
Heating and stirring until the milk becomes like mozzarella.
Rushan left to dry on bamboo frames for a day or two.
Stretching with chopsticks.
Inspecting the almost finished product.