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Cheese from Bhutan
Milk is soured into dahi by back-slopping, churned to take off the butter, and the buttermilk is heated until the casein clumps; the curd is squeezed in cloth and rolled into balls. The curd itself is set by heat and the sourness of the fermented buttermilk, not by rennet. Kept a week at room temperature, datshi turns slimy and pungent and is called zoety. Made in 5 steps over 7.9 days – 10 days. The longest step, mature into zoety (optional), takes 7 days (Nair A 2022). Lactococcus lactis subsp. lactis, Enterococcus faecium and E. faecalis does most of the fermenting.
| Main step | 7 daysReported[nair2022] | Mature into zoety (optional) |
|---|---|---|
| Temperature | 35 °CReported[nair2022] | Ferment milk into dahi |
| Acidity | pH 5.2Measured[shangpliang2017] | Strain and roll into balls |
| Cow milk · Boiled, then fermented into dahi[nair2022][shangpliang2017] |
| Dahi from an earlier batch (back-slopping) · Traditional starter; a lab version used 0.1 % yogurt culture instead[shangpliang2017][nair2022] |
| No salt · Unlike many cottage cheeses, no salt is added[nair2022] |
| Starter: back-slopping with the previous dahi |
Total time across the recorded steps: 7.9 days – 10 days
What changes: Boiled milk, seeded with the last batch of dahi, sours into a set curd
Output: dahi (set fermented milk).
Microbes at work in this step
lactic bacteria from the previous batch sour the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Datshi is a by-product of butter making. The milk is fermented first, and only the defatted buttermilk is heated to make the curd, so it is low in fat and has no rennet and no salt.
Market samples carried very high microbial loads (total aerobes 10.5 log cfu/g), much higher than a lab make from boiled milk; the authors tie this to hygiene in handling.
Every number is labelled with how it is known. How this atlas is made
Datshi is the most common dairy product in Bhutan; the country made 3953 tonnes of it in 2018, all eaten at home.
