Cooking Steps

1. 

   Step1:Pour the milk into the milk pan. Add 1 tablespoons of white sugar. Stir until the sugar is melted. Little foam on the milk can turn off the fire

2. 

   Step2:Put the milk pot into a container with cold water to coo

3. 

   Step3:Take a bowl. Put a piece of cloth on the bowl. Pour the mash, rice and juice on the cloth

4. 

   Step4:Hold the cloth tightly. Filter out the mash as much as possible. Add some white vinegar into the mash

5. 

   Step5:Pour the mash with white vinegar into the cooled milk. The proportion of milk and mash is about 2-1. Mix it clockwise

6. 

   Step6:Pour the mixed milk into two smaller container

7. 

   Step7:Cover the surface of the container with plastic wrap. Use toothpick to make more holes

8. 

   Step8:After boiling water in the steamer, turn to low heat and steam for 20 minute

9. 

   Step9:Put the steamed cheese in the refrigerator and refrigerate it for 2 hours

10. 

    Step10:Note - 1. Make sure to use pure milk with full fat. 2. The proportion of milk and fermented glutinous juice is 2-13. Add fermented glutinous vinegar after the milk is cooled. 4. After boiling the water over medium heat, remember to turn it into small heat for steaming. Otherwise, the finished cheese is easy to crack. 5. The steamed finished product will be eaten after two hours of refrigeration in the refrigerator. The mouth will feel better and the finished product will be more solidified