Old Beijing Cheese

Prepare red yeast rice wine two days in advance. After mixing rice with rice koji, keep the oven at 30 degrees Celsius and ferment for 35-40 hours. For a more specific recipe of red yeast rice wine, you can refer to the recipe I have previously posted: http://home.meishichina.com/recipe-252977.html

2. Fermented red yeast rice wine has rice floating on the surface as a whole, which is a sign of successful fermentation of rice wine. Use a spoon to press down on the rice ball. The fermented rice wine should be refrigerated for 2 days and allowed to continue fermenting at low temperatures. This way, the concentration of rice wine will be higher, and the effect of making cheese will be better.

3. Boil pure milk with rock sugar powder, then let it cool to around 30 degrees Celsius, and remove the surface milk skin. You can also add white sugar

4. Filter out 100 grams of rice from the fermented rice wine using a sieve

5. Put the rice into separate containers

6. Pour in the cooled milk and stir evenly

7. The oven uses a low-temperature fermentation function of 30 degrees Celsius to ferment for 5-6 hours

8. Fermented cheese and milk have solidified. It tastes better when refrigerated.

9. Dig a spoonful and take a look, because there are many grains of rice that look rough, but you won't feel the rice grains when eating because the rice grains in rice wine are very soft and sticky. I like to pair it with toasted crispy bread, it tastes great.