Chugo - Easy Curd Cheese Recipe

Hey there, fellow food adventurers! Are you ready to dive into the heartwarming world of traditional Bhutanese cuisine right from your own kitchen? Today, we're going on a culinary journey to create something truly special: Chugo, a delightful Bhutanese curd cheese recipe. This isn't just any cheese at home recipe; it's a window into the rich cultural tapestry of Bhutan, where Chugo holds a cherished place. Historically, Chugo has been a staple, providing essential nutrients and a unique flavor to countless traditional dishes, most famously Ema Datshi. By learning the steps to making cheese like Chugo, you'll not only gain a fantastic recipe for soft cheese but also a deeper appreciation for the simple, authentic flavors that define Bhutanese cooking. Whether you're a seasoned cheese making from milk enthusiast or a beginner looking for an easy cheese dish to impress, this guide will walk you through every step, ensuring a satisfying and delicious result. Get ready to experience the pure joy and culinary satisfaction of making your very own, authentic Bhutanese Chugo!

Ingredients

• Milk: 1 gallon (approximately 3.8 liters) fresh whole cow's milk or, if you're feeling adventurous, yak milk for ultimate authenticity! Whole milk gives the best yield and richest flavor.
• Rennet: 1/4 teaspoon liquid rennet (or follow package directions for tablets). This is key for efficient cheese curd making.
• Salt: 1-2 teaspoons fine sea salt, to taste. Salt not only enhances flavor but also aids in preservation.
• Optional Herbs for Flavoring: 1 tablespoon fresh rosemary, thyme, or a mix of your favorite herbs, finely chopped. These can add a lovely aromatic touch to your Chugo.

Directions

1. Heat the Milk to the Perfect Temperature Pour your fresh milk into a large, heavy-bottomed pot. Place it over medium heat. Stir the milk gently and continuously to prevent scorching on the bottom. Your goal is to slowly bring the milk up to a temperature of 86°F (30°C). Use a kitchen thermometer to be precise – accuracy is crucial for successful curd cheese recipe making! Once it reaches the target temperature, remove the pot from the heat.
2. Add Rennet and Allow for Curdling In a small bowl, dilute the 1/4 teaspoon of liquid rennet in about 1/4 cup of cool, non-chlorinated water. This helps distribute the rennet evenly. Gently pour the diluted rennet into the warmed milk. Stir slowly with an up-and-down motion for about 30 seconds to ensure the rennet is fully incorporated. Stop stirring, cover the pot, and let it sit undisturbed at room temperature for 45-60 minutes. During this time, the rennet will work its magic, causing the milk to coagulate and form a solid "curd" mass. You'll know it's ready when the curds have pulled away from the sides of the pot and a clear, yellowish liquid (whey) has formed on top.
3. Cut Curds, Then Cook and Press Once your curds are firm, it's time to cut them. Using a long knife, cut the curds into 1/2-inch cubes, first in a crisscross pattern, then at an angle to create smaller, more uniform pieces. This helps release more whey. Now, place the pot back on medium-low heat. Slowly raise the temperature to 100°F (38°C) over 20-30 minutes, stirring gently and continuously to prevent the curds from sticking together. The curds will shrink and firm up as they cook. Once at temperature, remove from heat and let the curds settle for 5 minutes. Carefully ladle the curds into a cheesecloth-lined colander set over a larger bowl (to catch the whey). Gather the corners of the cheesecloth and tie them to form a bag. Gently squeeze to release excess whey. For a firmer cheese, place the cheesecloth bag under a light weight (like a plate with a can on top) and press for 1-2 hours.
4. Shape and Dry the Cheese After pressing, unwrap your freshly made Chugo. At this point, you can gently knead in your optional herbs and salt to taste. Form the cheese into small, traditional Chugo shapes – often small, rough cubes or irregular pieces, about 1-2 inches in size. Place your shaped Chugo pieces on a clean, dry surface, such as a wire rack, in a well-ventilated area. Traditionally, Chugo is air-dried for several days to a week, becoming firmer and developing a more intense flavor. Turn the pieces occasionally to ensure even drying. The longer it dries, the harder and chewier it becomes, evolving into a snack often enjoyed like hard candy!