Chocolate Cheese
1.
Add butter to the dark chocolate coins. For the chocolate, the cocoa butter content is 70%. Although it is a bit bitter, the chocolate flavor is strong.
2.
If the water is melted, please turn off the heat when the water temperature is high. Do not let the water boil, otherwise the oil and water will separate easily.
3.
Let the melted chocolate cool slightly, spread it on the mold, spread it evenly, and then put it in the refrigerator to set.
4.
The homemade rice wine is filtered out and the rice wine liquid is taken
5.
Boil fresh milk
6.
Pour the rice wine liquid and continue cooking
7.
The milk immediately condenses into flocs to form cheese, turn off the heat
8.
Use a mesh sieve to remove the flocculent cheese
9.
Squeeze out the excess whey with a cloth
10.
Just squeeze dry slightly, don’t over squeeze, because the cheese used today doesn’t need to be too hard
11.
Knead the cheese while it is hot, otherwise it will be difficult to mold into a whole piece
12.
After the chocolate refrigerator is shaped, take it out and put the cool cheese in it
13.
Seal the top with chocolate liquid, and continue to put it in the refrigerator to freeze and shape.
14.
Take it out for demoulding when I was two kids
Tips:
You must melt the chocolate with low heat and warm water, never use boiling water.
