Old Beijing Cheese-improved Oven
1.
Pour the milk into a pot with good thermal conductivity, boil water in the pot, and put the pot in the pot to heat the milk over the water.
2.
Put in two pieces of rock candy. You can put more if you like sweeter ones, but the mash itself is very sweet. If you add too much sugar, it might not be healthy. This depends on personal taste.
3.
(This step can be performed at the same time as the hot milk) Cover a large bowl with gauze, then pour the mash into the gauze, lift the four corners of the gauze, and squeeze out the mash.
4.
Heat the milk until it becomes frothy, and take it out when there are granular objects hanging on the wall. Don't pour out the boiling water, it will be useful later. If you are in a hurry, you can put the bowl in the cold water basin like this, and if you are not in a hurry, you can also cool at room temperature. After airing until warm, add the filtered mash juice to the milk and stir evenly.
5.
Divide into small bowls after mixing. It is easier to succeed if the bowl is smaller. Wrap the bowl openings with tin foil respectively. If you are not sure whether your own bowl can withstand the test of the oven, two suggestions: 1. Buy a bowl for the oven; 2. Wrap the entire bowl with tin foil. The second method is not sure if it is really feasible...
6.
Arrange the small bowl into the baking tray and pour the boiling water that was used when the milk was just warmed into the baking tray. The amount of water is enough to spread the baking tray. Bake at 200 degrees for 30 minutes. (The time and temperature should be changed according to the size of the bowl and the characteristics of the oven. This is a matter of personal speculation)
Tips:
1. Put the sugar in at the beginning, otherwise the rock sugar will be difficult to melt. The practical sugar can also be used.
2. Try to avoid contact with the container wall if you want to stir when heating through water, and avoid stirring when cooling the milk, so that the cheese made will not have granular objects.
3. Be sure to add water to the baking tray, otherwise the cheese will be very rough inside as I did the second time.