Chinese Food
Old Beijing cheese
(100781 views)
Although the old Beijing cheese is called cheese, it is different from ordinary cheese. Generally speaking, cheese is extracted from milk. The protein and fat content are very high. While the old Beijing cheese is a milk product which uses rice wine to make milk solidify. Through temperature, it can get a smooth taste and mellow temperature. Old Beijing cheese is passed down from the court to the people. I've also sent recipes before. It's the pure white old Beijing cheese made from white rice wine. That's the way it is made. This is not the traditional way of making Beijing cheese today, but the effect is basically the same. I use the rice wine fermented by red koji rice. The color is red. Or today, the cheese is not steamed or baked in an oven. It is also good for the low-temperature fermentation function of the oven. It is naturally fermented. High temperature will destroy the probiotics in rice wine. Low temperature fermentation can also make milk coagulate. It's similar to yogurt. It can also retain more probiotics. It tastes more delicious and nutritious
Cooking ingredients
Cooking Steps
Step1:Make red koji rice wine two days in advance. After rice is mixed, the oven is kept at 30 ℃ and fermented for 3540 hour
Step2:Fermented red koji rice wine. Rice is floating on the surface as a whole. This is a sign of successful fermentation of rice wine. Press the rice ball down with a spoon. Put the fermented rice wine in the refrigerator for another 2 days. Let it continue to ferment at low temperature. In this way, the concentration of rice wine will be higher. The effect of making cheese is bette
Step3:Screen out 100g of rice in fermented rice win
Step4:Add the pure milk to the ice sugar powder and boil it. Then let it cool to about 30 degrees. Remove the skin on the surface. You can also add suga
Step5:Separate rice into container
Step6:Pour in the cold milk. Mix wel
Step7:Low temperature fermentation at 30 degrees in oven. Fermentation for 56 hour
Step8:Fermented cheese. The milk has set. It's better to eat when refrigerated.
Step9:Dig a spoon and have a look. Because there are many grains of rice. It looks very rough. But you won't feel the grains of rice when you eat it. Because the grains of rice wine are very soft and waxy. I like to match it with the burnt toast. It's delicious.
Step10:Finished product drawin
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:1. Because the appropriate temperature of probiotics in rice wine is about 30 degrees, we can't use the temperature of about 40 degrees like yoghurt. We must use the temperature of about 30 degrees to get good results. 2. Rice wine must be made by yourself. The homemade rice wine has activity and can make milk coagulate. Most of the rice wine bought is inactivated. Although it has the taste of rice wine, it can not be fermented. There are skills in making delicious dishes.
