Photograph of the finished Yunnan rushan cheese

China · Phô mai kéo sợi cuộn quạt nướng

Yunnan rushan cheese

1 hr 40 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 17 cups
  • Photograph of Lime Lime 8
  • Photograph of Powdered sugar Powdered sugar 5.6 oz
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.8 oz
  • Photograph of Cashews Cashews 4.2 oz
  • Photograph of Salt Salt 0.4 oz

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.

Start cooking