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Datshi
''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 (artisanal butter) 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 Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of ... 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.{{Cite journal , last1=Nair , first1=Anooja , last2=Choden , first2=Dechen , last3=Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ema Datshi
Ema datshi (; Wylie: ) is a spicy Bhutanese stew made from hot chili peppers and cheese. It is among the most famous dishes in Bhutanese cuisine, recognized as the national dish of the country. Over the years, ema datshi, which has its roots in Tibetan culinary traditions, has undergone various changes to suit with the preference of local Bhutanese taste. Different varieties of chilies may be used: green chili, red chili, or white chili (green chili washed in hot water and sun-dried), which may be dried or fresh. The chilies are called "sha ema" which is a ''Capsicum annuum'' cultivar, a form of pepper much like cayenne, poblano, ancho, or Anaheim. Beyond the classic ema datshi, numerous variations exist, depending on the type of vegetable used. The cheese used in ema datshi is called '' datshi''; it is usually made at home from the curd of cow's or yak's milk. While rich in flavor, ema datshi is high in fats and sodium, making it less suitable for individuals with certain heal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhutan
Bhutan, officially the Kingdom of Bhutan, is a landlocked country in South Asia, in the Eastern Himalayas between China to the north and northwest and India to the south and southeast. With a population of over 727,145 and a territory of , Bhutan ranks List of countries and dependencies by area, 133rd in land area and List of countries and dependencies by population, 160th in population. Bhutan is a Democracy, democratic constitutional monarchy with a King of Bhutan, King as the head of state and a Prime Minister of Bhutan, prime minister as the head of government. The Je Khenpo is the head of the state religion, Vajrayana Buddhism. The Himalayas, Himalayan mountains in the north rise from the country's lush subtropical plains in the south. In the Mountains of Bhutan, Bhutanese Himalayas, there are peaks higher than above sea level. Gangkhar Puensum is Bhutan's highest peak and is the highest unclimbed mountain in the world. The wildlife of Bhutan is notable for its diversi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dzongkha
Dzongkha (; ) is a Tibeto-Burman languages, Tibeto-Burman language that is the official and national language of Bhutan. It is written using the Tibetan script. The word means "the language of the fortress", from ' "fortress" and ' "language". , Dzongkha had 171,080 native speakers and about 640,000 total speakers. Dzongkha is a Tibetic languages, South Tibetic language. It is closely related to Laya dialect, Laya and Lunana dialect, Lunana and partially intelligible with Sikkimese language, Sikkimese, and to some other Bhutanese languages such as Chocangaca language, Chocha Ngacha, Brokpa language, Brokpa, Brokkat language, Brokkat and Lakha language, Lakha. It has a more distant relationship to Standard Tibetan. Spoken Dzongkha and Tibetan are around 50 to 80 percent Mutual intelligibility, mutually intelligible. Classification Dzongkha is considered a Tibetic languages, South Tibetic language. It is closely related to and partially intelligible with Sikkimese language, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wylie Transliteration
Wylie transliteration is a method for Transliteration, transliterating Tibetan script using only the letters available on a typical English-language typewriter. The system is named for the American scholar Turrell V. Wylie, who created the system and published it in a 1959 ''Harvard Journal of Asiatic Studies'' article. It has subsequently become a standard transliteration scheme in Tibetan studies, especially in the United States. Any Tibetic languages, Tibetan language romanization scheme faces the dilemma of whether it should seek to accurately reproduce the sounds of spoken Tibetan or the spelling of written Tibetan. These differ widely, as Tibetan orthography became fixed in the 11th century, while pronunciation continued to language change, evolve, comparable to the English orthography and French orthography, which reflect late medieval pronunciation. Previous transcription schemes sought to split the difference with the result that they achieved neither goal perfectly. Wyl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Cheese
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not Aged cheese, aged. Cottage cheese can be low in calories compared to other types of cheese — similar to yogurt; this makes it popular among dieters and some health devotees. It can be used with various foods such as yogurt, fruit, toast, and granola, in salads, as a dip, and as a replacement for mayonnaise. History Origin A popular story on the origin of cheese was taken from Homer's ''Odyssey'', in which the poet describes how the Cyclops, Polyphemus, made cheese by storing milk in animal stomachs. The enzyme rennin from the stomachs of nursing animals induces a coagulation process separating the curds f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casein
Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in breast milk, human milk. Sheep's milk, Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content. Casein is the primary emulsifier in milk, that is, it helps in mixing oils, fats, and water in milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. The most common form of casein is sodium caseinate (historically called nutrose), which is a very efficient emulsifier. Casein is secreted into milk from mammary cells in the form of colloidal casein micelles, a type of biomolecular condensate. As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphoru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhutanese Cuisine
A staple of Bhutanese cuisine is Bhutanese red rice, which is like brown rice in texture, but has a nutty taste. It is the only variety of rice that grows at high altitudes. Other staples include buckwheat and increasingly maize. Regional cuisines Buckwheat is eaten mainly in Bumthang, maize in the eastern districts, and rice is eaten across the country. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, fiddle heads, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. ''Zow shungo'' is a rice dish mixed with leftover vegetables. '' Ema datshi'' is a spicy dish made with large or small green or red chili peppers in a cheesy sauce (similar to chile con queso), which might be called the national dish for its ubiquity and the pride that the Bhutanese have for it. Other foods include ''jasha maru'' (a chicken dish), ''phaksha paa'' (dried pork co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
