Old Beijing cheese(lao bei jing nai lao )

Old Beijing cheese

Introduction:

Production steps:

Step 1: pour the milk into a small pot.

Step 2: set the pot on fire, add sugar while burning the milk, keep stirring until the milk starts to bubble.

Step 3: take a box of mash.

Step 4: filter the mash through the filter.

Step 5: press it with a spoon, so you can produce a lot of mash.

Step 6: pour the mash into the milk that has been cooled, and the ratio is milk: mash = 2:1. (remember this ratio! Mash can only be more than this ratio, but never less than this ratio, otherwise it will not solidify.)

Step 7: mix well.

Step 8: divide it into small bowls.

Step 9: cover a plate, or cover with plastic wrap (the plastic wrap needs to prick a few small eyes).

Step 10: put it into a steamer, bring to a boil, turn to low heat and steam for 15 to 20 minutes.

Step 11: take out the steamed cheese to cool, and put it in the refrigerator for 2 hours. (it's better to cover the bowl with plastic bags or fresh-keeping bags when refrigerating, so as not to cross taste with other foods in the refrigerator.)

Step 12: you can eat it!!!

Materials required:

Milk: one bag

Mash: a box

Sugar: right amount

You can add some preserved fruits according to the original taste.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Lao Bei Jing Nai Lao