No-steam grilled palace cheese
Overview
Palace cheese must have been a delicacy only enjoyed by emperors back then. There are countless versions circulating, most of which are steamed, and occasionally grilled or steamed. In fact, I have long discovered that if the rice wine is strong enough, it will produce trembling, frozen cheese without any help. It doesn’t have to be rice wine juice, rice grains are also very useful, the only difference is the soft and grainy texture. There was still a small lump of rice left in the fermented wine, which was simply used to make the most trouble-free palace cheese. All that is required is to wait, which is a little long, but actually it is not too long, just four or five hours. In such a season, in half a day, those rice grains full of activity will quietly change the milk, and it will not flow out no matter how you tilt it. As usual, no sugar is added. For taste buds accustomed to the original taste, this sweetness is enough. . . .
Tags
Ingredients
Steps
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Ingredients: 160 grams of milk, 40 grams of fermented rice, 6 wolfberries
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Pour the fermented rice grains and milk into a bowl.
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Break up the rice grains with a spoon and mix evenly.
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Put it into the container, eighty-nine percent full.
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Cover with plastic wrap and let sit for more than 4 hours.
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Milk curdles.
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Garnish with wolfberry on the surface.
