>> In the past, each family or community in Inner Mongolia (the northeastern Chinese Province populated by the Mongolian people) would make cheeses from their own milk as part of their every day food preparation. Today, however, China has pushed to modernize much of region, encouraging people to abandon nomadic life and move to cities. As a result, an increasing portion of the cheese in Inner Mongolia is made in small factories. Some of these cheeses are based on the area’s traditional foods, but producers also use a base called nai doufu (“milk tofu”)—curds cooked in a wok until they form a pliant, sticky mass—to make a variety of shapes and snacks, including some flavored with dried fruits, such as jujubes.

Here's a video that shows home production of "milk tofu" (from what I can tell):

https://www.youtube.com/watch?v=AEuzI7-3riE

Too bad I don't know Chinese, and the article makes a very poor job of explaining how the various cheeses it lists are actually made. Harrumph.