Yunnan rushan cheese

Method

1. 1 Heat the milk to 80 degrees, then add lemon juice little by little until the milk curdles.
2. 2 Skim off the curdled milk and stretch it into a thin strip in the same hot whey liquid.
3. 3 Stretching the block in hot water makes it into a pliable string; in cold water, it crumbles.
4. 4 Wrap the cheese strips around two bamboo sticks to form a fan shape, then let them dry for 40 minutes.
5. 5 Grill the fan-shaped blades on a charcoal grill, keeping the heat away from the flames for 3 minutes until the surface is puffed up and turns golden brown.
6. 6 Sprinkle powdered sugar, toasted sesame seeds, and crushed cashews over the cheese while it's still hot.

With an appliance

• Charcoal grill 1 hr 40 min

  Grill the fan blades on a charcoal grill, keeping them away from the flames for 3 minutes, turning them frequently to prevent burning.