Dessert
Byaslag – Mongolian Pressed Fresh Cheese
- Preparation time
- 2 h
- Servings
- 4
Ingredients
- Milk — to buy4 l
- Vinegar — to buy4 tbsp
- Salt — to buy1 tsp
- Bread — to buy4 slices (to serve)
- Honey — to buy1 tbsp (optional)
- Butter — to buy20 g (for pan-frying, optional)
Preparation
Pour the milk into a large pot and bring it to a simmer over medium heat, stirring occasionally so it doesn't catch on the bottom.
Off the heat, add the vinegar little by little while stirring gently: the milk will curdle almost instantly, the whey turning clear and yellowish, a sign the separation has worked.
Let it sit undisturbed for 10 minutes so the curds finish forming.
Pour everything into a muslin-lined colander set over a large bowl and let it drain for 20 minutes: keep the whey you collect, it's great for kneading bread or cooking grains.
Gather the edges of the muslin around the curds to form a bundle, press gently to squeeze out excess moisture, then set a weight on top (a plate weighed down with a can works well) and let it press for 1 hour 30 minutes in the fridge: it's this pressing, not long drying, that gives byaslag its firm yet supple texture, quite different from hard aaruul.
Unwrap the cheese, sprinkle lightly with salt on the surface, then slice into even portions.
Serve byaslag fresh, diced into a salad, plain with bread, or lightly pan-fried in a little butter for a golden crust and a soft, melting center.