Old Beijing Cheese

This is a method suitable for home production. It tastes rather fermented, but the milky aroma is still very strong. Ingredients:

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

Method:

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 the juice from the fermented glutinous rice, 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), 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.

Tips:

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 glutinous rice grains sold on the market now have added sugar, so don’t use too much sugar