500ml milk, 150ml fermented glutinous rice juice, appropriate amount of sugar.

Method editing

1. Pour the milk into a container, add sugar (you don’t need to add too much sugar, the fermented glutinous rice juice has a sweet taste), and put the container (I use a container that can Microwave and oven-proof Leca Lock Glass) put it in the microwave on high heat for 3 minutes to dissolve the sugar, take out the container and let the milk cool down.

2. Strain out the glutinous rice juice, add it to the milk, and stir evenly.

3. Cover the bowl with plastic wrap, make some small holes with toothpicks, put it into a steamer with air, and steam over low heat (too high a fire will cause small holes in the cheese) for about 20 minutes , turn off the heat and leave the lid uncovered until it cools down naturally. You can also wrap the mouth with tin foil, put it in the oven and bake it at 150 degrees for about 30 minutes (I have not verified the baking method, so the time and temperature may not be accurate), then cool it naturally and put it in the refrigerator.

4. After the steamer has cooled, take out the cheese, seal it and put it in the refrigerator. It will be ready in 2-3 hours. When eating, you can sprinkle pine nuts, raisins and other dried fruits for a better taste.

Nutritional value editor

Rich in nutrition.

Tips for editing

1. The higher the purity of the milk used to make cheese, the better the effect. You can pour it into the pot before making and simmer it over low heat for about 10 minutes to make it Concentrate, but remove the milk skin.

2. The ratio of mash juice (rice wine) and milk is about 1:3. Too little mash juice will not solidify.

3. Some mash sold on the market has added sugar, so don’t use too much sugar

1. Prepare 2 bowls, with half a bag of milk in each bowl. Put the sugar in the milk and boil it. In order to melt the sugar, you don’t need to boil it too hot. Otherwise, you have to wait for a long time to cool down. I think the sugar is added for fermentation, so I don’t need to put a lot because the rice wine is very sweet. Then let it reach room temperature

2. Take the soup out of the rice wine and pour the soup into the milk at a ratio of 3:1 milk:soup. Let it sit for half an hour. After half an hour, the milk has turned into yogurt, and it tastes good.

3. Then steam in boiling water for 5 minutes (high heat)

4. Let cool and put it in the refrigerator for 2 hours before eating