Take a small pot and heat the milk to boiling. Be careful to keep it on the side of the pot.
Use chopsticks to break up the foam, keep boiling with a small fire and continue to heat the milk for 8-10 minutes.
Put the cooked milk on one side and let it dry to room temperature, then use chopsticks to remove the milk
Filter out the rice grains in the wine, mix the wine with the milk, add white vinegar, stir well and fill in an anhydrous and oil-free container.
Put it in the oven, 120 degrees and 45 minutes, take it out and put it in the refrigerator for about 3 hours.
1. The ratio of wine to milk is 1:3. Too little wine is not easy to coagulate. 2. The purpose of boiling milk for 10 minutes is to evaporate more water, make the milk thicker and the milk is more fragrant. 3. The wine sold in the supermarket already contains sugar, so you don't need to add sugar. If it is homemade, you need to add sugar according to your taste. 4. If the coagulation effect is not good, it may be related to the concentration of the wine. You can try to mix the wine with glutinous rice into a paste with a blender and then mix it with milk, or use a spoon to crush the glutinous rice. 5. The concentration of the wines bought in the supermarket is different. If the first time is not successful, don't be discouraged. Try another wine.