Beijing Yogurt – Stweet And Drinkable Chinese Yogurt
Beijing yogurt is a dairy product formed by the acidity produced by Rhizopus from fermented rice wine.
- 110 g of Milk
- 110 g of cream
- 80 g of fermented rice wine
- preserved Osmanthus
In a pot, put in some fermented rice wine. Pour through a strainer, and then press the rice with a spoon to get the rest of the liquid from it. I use fermented rice wine I made myself.
Mix the milk and cream, then add the wine and mix well, and divide into small bowls.
The small bowl is covered with tin foil. Put into the steamer before heating it, then turn it on. Steam for 12-15 minutes, turn off the heat.
After steaming, turn off the heat and let sit for 3-5 minutes. Take out and finally spoon on the preserved Osmanthus.