1. 300ml rice wine juice (without rice)
2. Whole milk ready
3. Take 1000 ml
4. Boil the milk until frothy
5. Pour the rice wine and you will find that the cheese starts to form
6. Keep cooking. Cook until there are more pieces of cheese, turn off the heat and let it sit for a while.
7. Sheng out, filter
8. Let stand for a while
9. Probably these are left.
10. Knead the cheese to make them closer together
11. Roll out into slices through plastic wrap, the thickness is good for yourself
12. Roll in mung bean paste
13. Roll up the cheese roll with the help of a rolling pin
14. I made it too small, you can make it bigger
15. It's better to eat after cutting it in the refrigerator.
Tips:The milk must be full-fat.
