Real experts don't drink all kinds of cheese. They pay attention to pure cheese. They think that's the most authentic taste, which makes them feel noble and refined. There are many knowledgeable people in old Beijing. The ratio of milk to rice wine is at least 3:1. If you want to be more solidified, you need to reach the ratio of 2:1, but the wine will be slightly heavier.
Sugar steamed cheese method:
1. Heat the milk in a small heat, pour in a little sugar and boil. Leave it to cool after boiling for about 10 minutes. Remove the milk skin, pour rice wine into the bowl and cool the boiled milk.
2. Pour the cold milk into the bowl of rice wine and mix evenly. The ratio of rice wine and milk is 1:3 in each bowl. If rice wine is too little, it is not easy to solidify.
3. Remove the foam from the surface with a small spoon. Cover the bowl with a fresh-keeping film and steam it in a steamer for 20 minutes. Or pour the milk and rice wine into a baking container, cover the bowl with tin paper, and bake for 30 minutes at 150 ℃.
4. Cool the steamed or roasted cheese and refrigerate for 2 - 3 hours