2. Practice:
(1) Filter the self-made rice wine with a fine gauze to remove all the rice impurities in it, and reserve the remaining liquor without impurities for later use;
(2) Boil the prepared fresh milk with small to medium fire;
(4) After the fresh milk is boiled, pour the prepared pure wine into the pot;
(5) Continue to cook with small to medium fire, and then after a while, you can see flocculent substances floating on the upper layer of the pot;
(6) Then use a small screen to beat out the floc and put it on the prepared drawer cloth;
(7) After all the fishing is finished, wrap the drawer cloth tightly, and then press it with a quick stone to facilitate the extrusion of water;
(8) After pressing for about an hour, the water in it is squeezed out, and the floc becomes dry cheese;
(9) Then you can use your favorite model to shape the cheese, or you can just put it in the refrigerator for a day.
(10) It is completely best to take it out the next day;
(1 1) Fresh milk left over from cheese making can be used as custard or directly drunk to prevent waste.