Tips for Old Beijing Cheese

1, the higher the purity of milk to make cheese, the better the result, can be poured into the pot before making, simmering on a low flame for about 10 minutes, so that it is concentrated, but the rind should be removed.

2, the ratio of mash juice (rice wine) and milk is about 1:3, too little mash juice is not good for coagulation.

3, commercially available mash is added sugar, so the amount of sugar is not too much