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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 is set by heating the buttermilk, not by rennet. Kept a week at room temperature, datshi turns slimy and pungent and is called zoety.
| 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
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 is set by heating the 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 |
Datshi is made from the buttermilk left after butter is churned from dahi. The milk is fermented first, and only the buttermilk is heated to make the curd, so the cheese is partially defatted and has no added 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 used within Bhutan. A 2024 study quoting the 2022 national census says 2,382 tonnes of Bhutan's milk went into datshi and 1,508 tonnes into butter, and that datshi making has changed little, being milk fermented for a few days at room temperature without pasteurisation.
