Nai Pi

Pour the fresh whole milk into a wide, shallow pot or pan, ensuring the milk layer is not too deep to facilitate skin formation.

Place the pot over very low heat. Slowly bring the fresh whole milk to a gentle simmer, being careful not to let it boil vigorously. Maintain this low simmer for approximately 30-40 minutes, allowing a thick layer of milk skin to form undisturbed on the surface.

Carefully remove the pot from the heat. Allow the fresh whole milk to cool completely at room temperature for several hours, or refrigerate it overnight. This cooling period is essential for the milk skin to firm up.