Cooking Steps

1. 

   Step1:I bought distiller's grains. I filtered out a bowl of rice wine juice by myself.

2. 

   Step2:A bowl of rice wine juice. Three bowls of cheese are just right.

3. 

   Step3:Two bowls of milk.

4. 

   Step4:Boil the milk. When it's cold, pick out the skin.

5. 

   Step5:Pour the milk and rice wine together. Stir well. Leave for 40 minutes.

6. 

   Step6:Divide into small bowls. Cover with plastic wrap. Pierce several holes. Steam on. Steam for 20 minutes after opening.

7. 

   Step7:Let the steamed cheese cool naturally. Put it in the refrigerator. It can be eaten when it's cool. Rice wine is sweet. No more sugar. Very pure old Beijing cheese.