Some prescriptions say that a little sugar should be added, but the practice is summarized-the mash itself has a certain sweetness, but adding sugar will be a bit greasy.

Because mash is mainly made of the juice of mash, it is better to choose something that is not too thick (the longer the mash is fermented, the more juice it will be).

Milk, recommended bagged Mengniu pure milk, used Yili, the molding effect and taste are not as good as Mengniu's, give up.

Steps:

1, pour out the mash juice, pour the juice and milk into a bowl, mix according to the ratio of 1: 3, and stir evenly, so that the molding effect can be more uniform.

2, cold water on the steamer, start steaming. Pay attention to the change of water at any time, immediately turn to a small fire (the smaller the better) after the water boils, and steam slowly to allow the milk to fully ferment.

Mastering the heat of this step is the key to the success of cheese, steaming for about 20 minutes.

3. Turn off the fire and cover the pot for about 10 minutes. Take it out, cool it in a cold water basin, put it in a refrigerator, and ice it for about 1 hour. You can eat it.