做法
- 在厚底锅中把牛奶加热到35°C——刚有温度,不要烫。慢慢加热是关键;骤冷骤热会破坏蛋白。
- 加凝乳酶(或柠檬汁)。轻轻搅30秒,然后静置60分钟,不要扰动。牛奶会凝成紧实凝乳。
- 用长刀把凝乳切成1厘米丁。静置10分钟让乳清渗出。
- 把凝乳和乳清缓慢加热到38°C,轻轻搅动。凝乳会更紧实。透过铺纱布的筛子滤出,乳清留作他用。
- 把沥干的凝乳压入木模4到6小时。奶酪应被压成紧实、淡色的块。
- 表面慷慨撒盐。一些版本加葛缕子。包入纱布冷藏至少24小时。即可切片享用。配面包、干果和奶茶。
Common questions
Can 蒙古鲜奶酪 be made ahead?
蒙古鲜奶酪 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 蒙古鲜奶酪 spicy?
蒙古鲜奶酪 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蒙古鲜奶酪 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蒙古鲜奶酪 to make at home?
蒙古鲜奶酪 sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can 蒙古鲜奶酪 be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蒙古鲜奶酪是蒙古的鲜奶酪传统——每户牧民家庭都在夏季奶量丰富时做。冷藏可保数周,历史上风干成'aaruul'(更硬、彻底干透的乳酪)留作冬粮。牦牛奶byaslag见于杭爱山等高海拔地区;牛奶byaslag在草原更普遍。现代蒙古超市卖工业化byaslag,但牧民家做的明显不同。
