Go Back
+ servings
Beijing Yogurt

Beijing Yogurt – Stweet And Drinkable Chinese Yogurt

Beijing yogurt is a dairy product formed by the acidity produced by Rhizopus from fermented rice wine.
Course Dessert
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2


  • 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.