in southwestern china there is a
handmade cheese that locals enjoy as
part of their daily diet
what i need
to
[Music]
are two cheese products from this region
ju being
is the dense version with the chewy
texture while roushan
is light and fluffy with a crispy
texture
it recipes
uses fresh milk to make the cheese first
she heats the milk
and then adds the fermented whey the
liquid that's left over after the milk
curdles
once the mixture sets she separates the
curds and whey
then she presses and squeezes the curds
into bowls
from there the cheese can be made into
zhu bing and
sham
[Music]
that's achieved by repeatably stretching
and pulling the cheese
then it's wrapped around bamboo sticks
to dry
um
the cheese is hung to dry for about a
day until it dehydrates to a thin
sheet that's why it's called rouchan
which literally means milk fan
in chinese locals tend to slice up the
cheese and deep fry it
they'll usually sprinkle some sugar on
top to balance out the milky flavor
you eat there
we know
[Music]
me