#aca烤明星大赛#old Beijing Cheese
1.
Make the red yeast rice wine two days in advance. After the rice is mixed with rice koji, the oven is kept at 30 degrees and fermented for 35-40 hours. For more specific methods of red yeast rice wine, please refer to the recipe I have posted before: http://home.meishichina.com/recipe-252977.html
2.
After fermented red yeast rice wine, the rice is floating on the surface as a whole mass, which is a sign of the successful fermentation of rice wine. Press with a spoon to press down the rice ball. The fermented rice wine is then placed in the refrigerator for 2 days and allowed to continue to ferment at a low temperature. In this way, the concentration of rice wine will be higher, and the effect of making cheese will be better.
3.
Add pure milk and rock sugar powder to a boil, then let it cool to about 30 degrees, and remove the milky skin on the surface. You can also add sugar
4.
Use a mesh sieve to filter out 100 grams of rice in the fermented rice wine
5.
Put the rice into the container separately
6.
Pour in the cold milk and mix well
7.
The oven uses a low-temperature fermentation function of 30 degrees, and the fermentation is 5-6 hours.
8.
After the fermented cheese, the milk has solidified. It tastes better after being refrigerated.
9.
Dig a spoon to see, because there are a lot of rice grains, it looks very rough, but you won't feel the rice grains when you eat it, because the rice grains in the rice wine are very soft and waxy. I like to pair it with toasted crusty rusks, it tastes great.
Tips:
1. Because the suitable temperature for the probiotics in rice wine is about 30 degrees, it is not possible to use a temperature of about 40 degrees like yogurt. It must be about 30 degrees for the effect.
2. The rice wine must be made by yourself, the homemade rice wine is active and can coagulate the milk. Most of the rice wine bought is inactivated. Although it has the taste of rice wine, it cannot be fermented.