What is byaslag?
Byaslag is a Mongolian fresh cheese made from yak or cow milk. The milk is curdled with kefir rather than rennet, the curds are drained and pressed between wooden boards, and the block is cut into squares. It is mild, salty and creamy when fresh, or dried hard for tea and soup.
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What is byaslag?
Byaslag is a traditional Mongolian cheese. It is an unripened (fresh) cheese made from yak or cow milk, listed as firm in texture, and it is one of the dairy foods of the steppe. It is not a brand name or a restaurant invention.
How is byaslag made?
- Warm the milk and add kefir. Kefir, not rennet, is the usual agent that separates the milk into curds and whey.
- Drain the curds.
- Wrap them tightly in cloth.
- Press them under a weight between wooden boards.
- Cut the pressed cheese into square blocks.
Details differ from family to family, so there is no single standard recipe.
What does it taste like?
Mild and salty, with a creamy flavor and an aromatic smell. It is not a sharp, aged cheese.
How is it eaten?
- Fresh, sliced as a snack.
- Dried until hard, then used with tea or in soup.
- At festivities such as weddings, while traveling, and as food offered to guests.
Why is it hard to find?
Fresh byaslag does not keep long, which is part of why it is far less well known outside Mongolia than dried dairy products. It is mostly made at home or locally.
Close substitutes
| If you want | Try |
|---|---|
| Mild pressed fresh cheese | Farmer cheese, queso fresco or pressed paneer |
| Salty and creamy | Fresh feta in brine, rinsed |
These are similar in texture, not identical. Store any fresh cheese in the fridge at 40 degrees F (4 degrees C) or below and use it within a few days, as fresh cheeses spoil quickly. Throw it out if it smells sour or looks slimy or moldy.
People also ask
Is byaslag made from yak milk?
Yak or cow milk are the usual sources, per cheese references.
Is byaslag cheese hard or soft?
It is fresh and unripened. It is pressed into firm blocks, and it can be dried until hard.
Is byaslag made with rennet?
Kefir is usually described as the curdling agent instead of rennet, though accounts vary.
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