Teresa's Recipes
Byaslag - Mongolian Traditional Cheese
Byaslag, a cherished gem in the heart of traditional Mongolian cuisine, is an exquisite soft and creamy cheese with a pleasant tang. This cheese, made from the rich milk of yaks or cows grazing in the pristine Mongolian steppes, offers a unique culinary experience. Byaslag carries a hint of the vast, open landscapes and the nomadic heritage of Mongolia in each bite.
Ingredients
- 1 teaspoon, or to taste Salt
- 1/4 cup Fresh lemon juice
- 1 gallon, fresh and unpasteurized if possible Yak or cow milk
Dietary Notes
- Servings: 10-12
- Dish Type: Dairy Product
- Prep Time: 30 minutes
- Cook Time: 4-12 hours
- Calories: 120
- Fat: 8g
- Carbs: 2g
- Protein: 8g
- Sodium: 200mg
- Sugar: 2g
Instructions
- Warm the milk in a large, heavy-bottomed pot over medium heat, stirring regularly to prevent scorching. Monitor the temperature using a cooking thermometer and remove the pot from heat once it reaches 180°F (82°C).
- Add the lemon juice to the hot milk, stirring gently to combine. Leave the mixture undisturbed for about 5 minutes to allow the milk to curdle.
- Prepare a large colander by lining it with a double layer of cheesecloth. Place this over a large bowl or pot to catch the whey that drains off.
- Slowly pour the curdled milk into the cheesecloth-lined colander. Be careful not to rush this step as it may cause smaller curds to pass through the cheesecloth.
- Gather up the corners of the cheesecloth, creating a pouch that contains the curds. Tie the corners securely to form a bundle.
- Hang the bundle of curds over a sink or bowl, allowing the whey to drain. This should take a minimum of 4 hours, but it can be left overnight for a firmer cheese.
- After the cheese has reached your preferred consistency, open the cheesecloth and transfer the byaslag to a clean container.
- Stir in the salt, adjusting to taste. Mix gently to distribute the salt evenly.
- Cover the cheese and refrigerate for at least 2 hours before using. This allows the cheese to firm up slightly and the flavors to meld together.
- Enjoy your homemade Byaslag as a spread on fresh bread, as a stuffing for dumplings, or as a unique addition to pastries. It can also be served alongside fresh fruits for a delightful contrast.