Byaslag

Name: Byaslag
Total time: 8 h
Yield: 8
Cuisine: Mongolian
Ingredients: 4 L Whole milk; 400 g Natural yoghurt; 1 tsp Salt

Milk curdled with yoghurt, drained and then pressed flat between two boards under a stone — a mild, squeaky fresh cheese eaten in slices with tea, and made in an afternoon.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Mongolian ger kitchens · 🏺 Traditional · Cooking in a round felt tent with one stove in the middle — mutton, flour, and the white foods made from milk, with almost nothing that has to be bought.

Mongolian · fresh cheese — An ownerless traditional dish, so no cook is credited. `Byaslag` has no article of its own and redirects to `Mongolian_cuisine`, the country overview, which confirms that dairy products are the base of the cuisine and names byaslag among the white foods. That the cited page is the overview and not a dish article is stated here rather than glossed over. Quantities and method are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 2 ခု

ARTGER Native Dish

⏱ 480 မိနစ်🍽 8 ယောက်စာ🔥 180 kcal🇲🇳 Mongolia

ဟာလာသက်သတ်လွတ်ဂလူတင်ကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Heat the milk in a heavy pot to 85°C, stirring so it does not catch on the bottom.
Take it off the heat and stir in the yoghurt. Leave it 10 minutes without touching it.
💡 Stir once and then leave it alone. Stirring while it separates breaks the curd into grains too small to press together.
The curds will rise in a mass and the whey below will turn clear yellow-green. If it is still milky, warm it again gently for 3 minutes.
Pour it all through a muslin-lined colander. Sprinkle the salt through the curd and let it drain 30 minutes.
Gather the cloth into a flat parcel, set it between two boards and put a 3 kg weight on top. Press 6 hours.
💡 Flat and heavy. Byaslag is meant to be a slab you can slice, not a ball — the pressing is what gives it the squeak.
Unwrap, slice thin and eat with suutei tsai. It keeps 5 days in the fridge.

💡 အကြံပြုချက်များ

Byaslag is fresh and mild by design. It is not aged, and it is nothing like a hard mountain cheese.
Sliced byaslag fried in a dry pan browns and softens and is a small, good thing to know about.
Keep the whey. Mongolian households drink it, and it makes a good base for bread dough.