Old Beijing cheese
By VicentaLakin
Recipe Recommendations
- milk a bag
- glutinous rice a box of
- sugar appropriate amount
- milk fragrance
- steamed
- ten minutes
- ordinary
Steps for Old Beijing cheese
1
Pour the milk into a small pot.
2
Put the pot on fire while boiling the milk and adding white sugar, stirring constantly until the milk begins to bubble.
3
Grab a box of glutinous rice.
4
Filter the glutinous rice juice through a filter.
5
Press it with a spoon, and you can still produce a lot of fermented rice juice.
6
Pour the glutinous rice juice into the cooled milk, the ratio is milk: glutinous rice =2:1. (Remember this ratio! The glutinous rice can only be more than this ratio, and must not be less than this ratio, otherwise it will not solidify.)
7
Stir well.
8
Divide it into small bowls.
9
Cover a plate or cover with plastic wrap (plastic wrap should be pierced with a few small eyes).
10
Put it in a steamer, boil the water, turn to low heat, and steam for 15 to 20 minutes.
11
Remove the steamed cheese to cool, place it in the refrigerator and refrigerate for 2 hours. (It's best to put the bowl in a plastic bag or crisper bag when refrigerating to avoid getting stale with other food in the refrigerator.)
12
You can eat it now!!Old Beijing cheese Make Tips
You can also sprinkle some preserved fruit, diced fruit, etc. I like the original flavor, so I didn't add it, and this will be according to everyone's taste.