Old Beijing cheese

100% healthy baking means making the healthiest food from the oven! Today, old Beijing cheese is made from the oven's cryogenic fermentation. Old Beijing cheese is called cheese, but it's not like cheese in the ordinary sense. In general, cheese is extracted from milk, with high proteins and fat content, while old Beijing cheese is milk products that use rice wine to condensate milk, and that gain a smooth taste through temperature and warm aroma. Old Beijing cheese is passed from court to people. I used to issue recipes, pure white old Beijing cheese made of white rice wine, and that's how it works. This is not the traditional old Beijing cheese practice, but the results are essentially the same. I'm using red-tip fermented rice wine, or is it red or is it today that the cheese is not steamed or baked in ovens, and it's fermented naturally for the low-temperature fermentation function of the oven. High temperatures destroy the fungus of rice wine, and the use of low-temperature fermentation can also condensate milk, similar to yogurt, and allow for the retention of more fungi, which tastes better and is better nourished. Today, it is also not fermented with rice, because too many low-temperature fermented liquids affect milk condensation and take the rice from it for fermentation. It looks rougher with rice, but the rice in the wine is very soft, tastes good and doesn't feel rough。

Recipe Recommendations

pure milk 500G
Red yeast rice wine 100g
crystal sugar powder 10g

Saoxiang
other
several hours
simple

Steps for Old Beijing cheese

two days in advance to make the red chord. the oven warms 30 degrees and ferments 35 - 40 hours after the milligram. a more specific way of doing this is to refer to my previous recipe: http://home.meishichina.com/recide-252977.html

The fermented red mercuric, the whole body of rice floating on the surface, is a sign of success. Put a spoon on it to crush it. The fermented rice wine is put in the freezer for two days so that it continues to ferment at low temperatures. That way, the concentration of rice wine will be higher and the cheese will be good。

Pure milk is added to the glucose powder and boiled to about 30 degrees and the skin of the surface is removed. You can put sugar on it

Sifting the fermented rice with a net

Put the rice in the container

In the dry milk, evenly mixed

The oven is fermented at 30 degrees, 5-6 hours

fermented cheese, milk solidified. It's better to eat after the freezer。

Dig a spoon, because there are lots of grains of rice that look rough, but they don't taste them because the grains in the wine are very soft. I like to mix the baked bread dry with the good ones。