Bhutanese Cheese

Method

Heat the milk to 80°C in a heavy-bottomed pan, then slowly add the vinegar whilst stirring gently until curds form and separate from the whey. Pour through muslin cloth and let drain for 15 minutes, then gather the cloth and hang for a further 30 minutes to form a firm mass. Cut the cheese into bite-sized cubes and set aside. In a separate pan, melt butter and sauté the onions and chillies until softened, then add the cheese cubes and stir gently until warmed through and coated in the aromatic mixture, seasoning with salt to taste. Serve immediately whilst the cheese is warm and slightly softened from the heat.