Old Beijing Cheese Roll

Name: Old Beijing Cheese Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Colostrum; 400g Homemade rice wine; Some Homemade Jujube Puree

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The old Beijing cheese roll is a traditional snack made with milk. Fresh pure milk, through the action of rice wine, makes the milk denatured, protein and condensed, and then filtered to become cheese, wrapped in jujube paste or bean paste, and frozen and shaped. It's a delicious and nutritious cheese roll. The essence of this snack is rice wine, you must use homemade rice wine, and the wine is a bit richer, it is best to make 1-2 weeks of rice wine, so that the effect of separating whey cheese is good, and the taste of the wine is not too strong. Full-bodied. The freshly made rice wine is too tender, and the taste of the wine is too strong. Traditional snacks are more authentic and more delicious. Today is just a chance to buy bovine colostrum. Bovine colostrum has high fat and protein content. Generally, fresh milk is used to make cheese. One pound of milk is just one or two cheeses, while colostrum is used for the amount of cheese. It has more than doubled. Today, I bought the fourth day's colostrum, so 2 catties of bovine colostrum have also made more than 4 taels of cheese. Colostrum is expensive but very worth buying. Today’s cheese roll is more nutritious. Because bovine colostrum has the effect of improving immunity. "

Ingredients

Old Beijing Cheese Roll

1. The steps of old Beijing cheese rolls first filter the homemade rice wine, and only take the rice wine liquid. The amount of rice wine in the recipe refers to the amount of filtered wine.

2. If you look at the surface of the colostrum you bought, you can see that it is a layer of Huang Tengteng. It's just that the effect of the kitchen shot is not good, and it can't really show it.

3. Bring the colostrum to a boil, add rice wine

4. Bring the colostrum to a boil, add rice wine

5. Continue to cook for about 1 minute and the cheese will condense into lumps.

6. It can be seen more clearly, the whey and the cheese are clearly separated

7. Use a mesh sieve to scoop the condensed cheese onto the cloth

8. Tighten it and place it on the mesh sieve, put a basin under the mesh sieve, and then press the weight on the cheese and leave it for about half an hour

9. Squeezed cheese

10. Pack it in a fresh-keeping bag, knead it to make the cheese more delicate and even, and then roll it into a slice with a thickness of about 5 mm

11. Cut the fresh-keeping bag from one side, and put your own jujube puree on the side of the cheese slices

12. With the help of the fresh-keeping bag and rolling pin below, roll up the cheese. Use a fresh-keeping bag to wrap it tightly, tighten both ends, and put it in the refrigerator for about 2 hours to finalize the shape.

13. After setting the cheese roll, cut into sections and enjoy. The homemade jujube paste I used is a bit softer, and if you use a slightly harder bean paste, the shaping effect will be better.

Tips:
1. The filtered whey is not easy to toss, it is very nutritious and delicious. You can also drink it in the ears of eggs. Add some wheat germ oatmeal or something to make porridge.
2. As the jujube puree is very sweet, do not put sugar in the cheese.