Datshi
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Type | Cheese |
---|---|
Place of origin | Bhutan |
Region or state | Himalaya |
Main ingredients | Cow, goat or yak's milk |
Variations | Soft and hard |
Datshi means "cheese" in the Dzongkha language of Bhutan. Datshi is made by fermenting raw milk from goats, cows, or most traditionally, yaks. It is made as both a hard and soft cheese. The soft variety, used in many Bhutanese dishes, including the national dish Ema datshi, is similar to cottage cheese or ricotta cheese in texture.[1] The hard cheese is pressed into cubes and hung-dry for later use.
In the media
References
- ↑ Pandey, Geeta (2005-03-04). "Bhutan's love affair with chillies". BBC News. Retrieved 4 October 2011.
External links
- How to Make Ema Datshi-the National Dish of Bhutan
- Recipe: Ema datsi, Bhutan's national dish
- Review: From authentic Ema Datshi, Jasha Maru to Buttered Zaw, Vintage Asia's Bhutanese Food Festival is excellent
- Presented By P Q-Datshi or Kewa-Datshi: A Bhutanese Bowl of Happiness
- Ema Datshi- Bhutanese Chili Cheese Stew Recipe
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