Новичок
Korean
Kimchi Jjigae (Kimchi Stew)
Источник: Традиционное
30 мин3420 ккал
Без молочного🌶️🌶️
Фото скоро будет
Новичок
Byaslag
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.
Источник
Автор рецепта Mongolian ger kitchens · 🏺 Традиционное · 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.
Смотри, как это готовят · 2 видео
⏱ 480 мин🍽 8 порций🔥 180 ккал🇲🇳 Монголия
ХаляльВегетарианскоеБез глютенаБез орехов
Приготовление
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.
💡 Советы
- 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.
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