Old Beijing Cheese

Name: Old Beijing Cheese
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pure milk; 100g Red Yeast Rice Wine; 10g Rock sugar powder

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Although the old Beijing cheese is called cheese, it is not the same as cheese in the ordinary sense. Generally speaking, cheese is extracted from milk and has high protein and fat content. Old Beijing cheese uses rice wine to coagulate the milk to obtain a smooth, mellow milk product through temperature. Old Beijing cheese was passed from the palace to the people. I have also posted a recipe before, it is the pure white old Beijing cheese made with white rice wine, the authentic way is like that. This is not the traditional old Beijing cheese method, but the effect is basically the same. I use the red yeast rice wine fermented, the color is red, or today the cheese is neither steamed nor baked in the oven, and it is conducive to the low-temperature fermentation function of the oven and is naturally fermented. High temperature will destroy the probiotics in the rice wine, and low-temperature fermentation can also coagulate the milk, similar to yogurt, but can also retain more probiotics, taste more flavorful and better nutrition. Today, we did not use rice wine liquid, because too much low-temperature fermentation liquid affects the coagulation of milk, and the rice in the rice wine is used for fermentation. Adding rice looks rough, but because the rice in the rice wine is very soft and waxy, it tastes good and doesn’t feel rough.

Ingredients

Old Beijing Cheese

1. Make the red yeast rice wine two days in advance. After the rice is mixed with rice koji, keep the oven at 30 degrees and ferment for 35-40 hours

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. This way the concentration of rice wine will be higher, and the effect of making cheese will be better.

3. Use a mesh sieve to filter out 100 grams of rice in the fermented rice wine

4. 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

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.