Datshi

Bhutanese cottage cheese

Datshi (Dzongkha:དར་ཚི;Wylie: dar-tshi) is a traditional Bhutanese cottage cheese commonly produced from cow milk. It is a naturally fermented milk product produced using the back-slopping method. To make Datshi, Dahi is first prepared from raw milk, the Dahi is then processed into Mar by churning in a special wooden container called Theki. The Mar is collected and the liquid residue, called Mohi, is gently heated. The heating causes Casein to coagulate and the Mohi starts forming clumps. The Datshi is collected in a cloth and squeezed to eliminate extra whey and then rolled into appropriate sized cheese balls.

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