Old Beijing cheese roll

Old Beijing cheese roll

Overview

Old Beijing cheese rolls are a traditional snack made from milk. Fresh pure milk is denatured by the action of rice wine, and the protein and cooking methods are condensed. It is then filtered into cheese, wrapped with date paste or bean paste filling, and refrigerated to shape, and it is a delicious and nutritious cheese roll. The essence of this snack is rice wine. You must use homemade rice wine, and the wine has a stronger flavor. It is best to make the rice wine for 1-2 weeks, so that the effect of separating the whey and cheese is good, and the wine flavor is not too strong. The freshly made rice wine is too tender, while the old wine is too strong in flavor. Traditional snacks must be made more carefully to taste more authentic and delicious. Today I just had the opportunity to buy colostrum. Colostrum has high fat and protein content. Generally, fresh milk is used to make cheese. One pound of milk can only make barely one tael of cheese. But when using colostrum, the amount of cheese is more than doubled. The colostrum I bought today is already the fourth day of colostrum. In this way, 2 pounds of colostrum can make more than 4 taels of cheese. Colostrum is expensive but worth buying. Today’s cheese roll is more nutritious. Because bovine colostrum has the effect of improving immunity.

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Ingredients

Steps

  1. The steps for making Old Beijing Cheese Rolls are to first filter the homemade rice wine and take only the rice wine liquid. The amount of rice wine in the formula refers to the amount of filtered wine.

    Old Beijing cheese roll step 1

  2. If you look at the surface of the colostrum you bought, you can see that it has a yellowish layer. It’s just that the kitchen shots weren’t very good and didn’t really show off.

    Old Beijing cheese roll step 2

  3. Boil the colostrum over fire and add rice wine

    Old Beijing cheese roll step 3

  4. Boil the colostrum over fire and add rice wine

    Old Beijing cheese roll step 4

  5. Continue to cook for about 1 minute, and the cheese will solidify into lumps,

    Old Beijing cheese roll step 5

  6. You can see it more clearly when you peel it off. The whey and cheese are clearly separated

    Old Beijing cheese roll step 6

  7. Use a mesh sieve to scoop the congealed cheese onto the drawer cloth

    Old Beijing cheese roll step 7

  8. Tighten it and place it on the mesh sieve, place a basin under the mesh sieve, put a heavy object on top of the cheese, and let it sit for about half an hour

    Old Beijing cheese roll step 8

  9. Cheese squeezed out of water

    Old Beijing cheese roll step 9

  10. Put it in a plastic bag, knead it to make the cheese more fine and even, then roll it into pieces about 5 mm thick

    Old Beijing cheese roll step 10

  11. Cut the plastic bag from one side and put the date paste you made on one side of the cheese slices

    Old Beijing cheese roll step 11

  12. Using the Ziploc bag and rolling pin underneath, roll up the cheese. Wrap it tightly in a plastic bag, tighten both ends, and refrigerate for about 2 hours to finalize the shape

    Old Beijing cheese roll step 12

  13. After shaping, cut the cheese roll into sections and enjoy. The homemade jujube paste I used is a little soft. If you use a slightly harder bean paste, the setting effect will be better.

    Old Beijing cheese roll step 13