Sweet Liquor Koji Curd
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Something unbelievable.
By the way, I was thinking about buying yogurt fungus powder, but I was too lazy to go shopping. Suddenly, his eyes fell on the sweet wine song that had been idle for a long time. A pack of koji can be used for 3-4 catties of rice, but when you want to eat it only needs three to five. Thinking that a large jar of rice wine can't be kept, I don't bother to use the koji.
When I wanted to make yogurt, my heart suddenly moved. Liquor koji can turn rice grains into rice wine, but what does it turn milk into? Yogurt? Milk wine?
Do a little experiment. 500ml milk, 0.5g koji. Don't use too much, don't dare to use too much. I heard that using too much koji will make the rice wine bitter, and the same bitter fruit may be fulfilled in the milk. This production method is much simpler than rice wine. Mix the distiller's koji and milk directly, bottling, and put it in any equipment that can be used for fermentation for 8-12 hours. After 8 hours, you can see that the bottom of the milk has solidified, and the surface can still shake slightly. When it is taken out and placed at room temperature, the transformation process of the koji is still continuing. In about 1 hour, the milk on the surface coagulated, while the oozing out at the bottom was faintly visible. Immediately, put it in the refrigerator-the over-sent milk may not taste good, maybe it will actually turn into wine?
Leave a bottle and take a sip as soon as it is fresh. Slightly sweet, like yogurt, yet specious. It seems pretty good too. . . "
By the way, I was thinking about buying yogurt fungus powder, but I was too lazy to go shopping. Suddenly, his eyes fell on the sweet wine song that had been idle for a long time. A pack of koji can be used for 3-4 catties of rice, but when you want to eat it only needs three to five. Thinking that a large jar of rice wine can't be kept, I don't bother to use the koji.
When I wanted to make yogurt, my heart suddenly moved. Liquor koji can turn rice grains into rice wine, but what does it turn milk into? Yogurt? Milk wine?
Do a little experiment. 500ml milk, 0.5g koji. Don't use too much, don't dare to use too much. I heard that using too much koji will make the rice wine bitter, and the same bitter fruit may be fulfilled in the milk. This production method is much simpler than rice wine. Mix the distiller's koji and milk directly, bottling, and put it in any equipment that can be used for fermentation for 8-12 hours. After 8 hours, you can see that the bottom of the milk has solidified, and the surface can still shake slightly. When it is taken out and placed at room temperature, the transformation process of the koji is still continuing. In about 1 hour, the milk on the surface coagulated, while the oozing out at the bottom was faintly visible. Immediately, put it in the refrigerator-the over-sent milk may not taste good, maybe it will actually turn into wine?
Leave a bottle and take a sip as soon as it is fresh. Slightly sweet, like yogurt, yet specious. It seems pretty good too. . . "
