Fresh Cheese
To make cheese, the milk is heated up to boiling temperature and curdled by Airag. No microbiological process takes place during production of Mongolian cheese, which is a drained and pressed coagulum. It weighs about 3 to 4 kg and is square with obtuse angles. Cheese is a favorite food of Mongolians and is used in fresh form. To store the cheese, it is cut into thin pieces and dry them in the open sun.
Prep Time: 45 min
Cook Time: 1 hour
Servings: 16
Ingredients
1 gallon whole milk
1/4 cup white or cider vinegar
1 pinch salt
Directions
1. Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
2. Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
3. After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.