Do they not make cheese in Asian countries? I just realized ive never heard or seen any Asian cheeses before even at the big Asian markets downtown or at Asian restaurants
>>21601512East Asians are not big on cheese. Most of their cheese products lile cheese cakes come from western influence.The other Asians ( Indians , Turks, Persians , Arabs and other minor races) do consume cheese.
>>21601512no. most Asians are lactose intolerant so they don't really consume much dairy at all. lactose tolerance is a genetic adaptation found mostly only in Europe, and somewhat Central Asia and the Middle East.you can find cheese in Asia but they don't have a culture of making it so it's mostly imported.
Asians are extremely lactose intolerant.
>>21601517I was talking the yellow kind of Asians not Asians by proxy.
>>21601517I still want to nuke everything between Morocco and India but they have some really nice spread cheese
>>21601523you're a big cow
>>21601512india has good cheeses but make sure you get them from indians you can trust to be hygenic>>21601535for you
>>21601932>make sure you get them from indians you can trust to be hygenicso basically what you're saying is, don't eat indian cheese.
>>21601535
>>21601523/thread
>>21601512This >>21601523Also tofu comes from an essentialy white cheese-making process.I have prepared it for use in greek salads with great success
So it might be a bit hard to conceive, but milking cows is not normal. a cow does not normally produce milk, a bull doesn't produce milk at all.In asia, they have buffalo not cows, and the bullock was used to plough their fields, and was basically an ill tempered draught horse. So there was a very real reason for keeping bullocks, where in Europe they just had a stud bull.And while buffaloes can, and were milked, the milk was of limited nutritional value, remember the real reason Europeans milked cows was that milk was available year round, and in winter cows were kept in barns and fed silage. Asia had a rainy season, so keeping silage was a huge pain in the ass and there was always pasture.Perhaps more importantly, the annual rice harvest required all available labor, men, women, children. It wasn't worth the commitment to dairy industry in the planting season. just plant more rice.And the reason Europeans had cheese, was simply the need to preserve milk from high pastures. And it was worth high pasturing, to fatten herds in low pasture before winter. Europeans always "ran" cattle, Asians just had a village pig as a walking garbage can and paddy oxen to move shitty paddock mud
pic relate, paddy bullock. A bull buffalo, can't be milked at all. On balance paddy farmers had far more bullocks than a European dryland farmer would have plough horses, not because the ploughing of dry land is easier, but because the asian rice harvest is annual so needed to be done all at once.
>>21602332>>21602326Very interesting. Now i get why they use soy milk so much.
Jeet woman milking buffalo. The Asians do in fact consume a significant amount of milk, contrary to popular belief. India produces a quarter of the worlds milk, 220 tons of it.India's dairy industry exploded with socialism, as exploitation of rural farmers prevented the investment in cattle feed. yes really. The villagers couldn't afford to feed their own cows, because the villages suffered seasonal food shortages, because of fucking Vaishyas. Anyway bufalo produce far more butter/pint then dairy cattle, but much less volume, and the Indians thus get curt (a soft white chesse), and paneer (a semi hard white cheese).
>>21601512Paneer
>>21602333Well soya is one of the best crops to ever exist and they would be fucked with out it. it's a rotational nitrogen fixer, like beans, but it's also high in protein, like peas, and it produces oil which is hugely valuable. And so for the farmer, they can decide how much to press for oil, to store dry in order to process later or sell, how much to plough back into the soil.And what do they plough said fields with? buffalo.bufalo is also a it different to cow, in that bufalos will eat all kinds of bullshit food, you see them like goats, buffalo are real fuckers they will eat anything. so unlike cows the buffallo can eat all kinds of seasonal agricultural waste which a cow could not, and a horse couldn't even digest.And then the bufallo is slaughtered, the same bufalo which did the ploughing, there often isn't a dedicated cattle stock the viets in particular will slaughter their paddy buffalo without much though and just eat it. In europe, eating horse...frowned upon. Eating one's own horse, not done. maybe sell the carcass for soap, dog food.Viets might regret eating their own bufalo, but many bufallo are individually hates for being bad tempered and niggardly, and no viet would even think twice about eating someone else's buffalo
>>21601523Why are the chinks always eating pizza then
>>21601512Although lactose in cheese is monstly decomposed, to have cheese you have to have a dairy industry. Since Asians are usualy lactose intolerant large dairy farms never really came to be and as such the basis for cheese is not there.
>>21601523Lactose remains in the whey. Cheese is the proteins and fats curdled from liquid dairy. Some lactose remains in the cheese, especially if its stored in its own whey but the amounts are far, far, far lower.That means cheeses, particularly acid-set ones that are native to South Asia, Central Asia, China (yes, China has native cheeses, you goobers) and culturally-on-the-border countries (Burma, for example) do not melt because the proteins are thoroughly coagulated during the high heat process of making these cheeses, literally double that of rennet-set ones (acid set cheeses , to use American units, are made at around 200°F while rennet works best at half that temperature).There are a few bacterially set cheeses in Asia, like Chinese rushan and that Indian one I can't remember the name of right now, but they're usually also heated to the point where the proteins are fully coagulated and therefore will no longer melt. That Indian one I can't quite recall does melt because it's actually not heated at all. The bacteria acidifies the dairy, which is left in the hot sun for days, and it coagulates into curds and whey and these curds are actually stretchy/melty. Rushan uses a similar process but goes further because it then heats the stretchy curds, completely cooking the proteins and making it non-meeting. Think about it like trying to make meringue from fried egg whites. Can't. Cuz the proteins are already fully cooked.Sorry to effort post, just that my wife and I make a few cheeses and we're both [different] types of Asian so I thought I was uniquely qualified to letcha know what's up
>>21602359Because >>21602382>Lactose remains in the whey. Cheese is the proteins and fats curdled from liquid dairy
>>21602382thanks
>>21602353Its interesting to read how other cultures have gotten by throughout history. Soy bean is absolutely versatile and i guess its just a matter of making the most out of what you have. Thanks for sharing.
>>21602385Thanks
>>21601523It's a lieWe drink a lot of milk, what do you think we keep the water buffaloes for?
>>21602506Water? They're not milk buffaloes
So, where is the Asian mozzarella? Its the same species of buffalo right?
>>21602506You can be lactose intolerant and still able to drink some milk without symptoms. Do you ever drink more than a cup or so at a time? That's supposed to be the limit for lactose intolerant people.
>>21602527That's the stretchy, melty Indian cheese I mentioned in >>21602382It behaves like mozzarella but because it's bacterially set, it has a bit of a tang. Think halloumi's ever so slightly sour flavour but turned up a bit and with mozzarella's stretch and melt. It's usually pan fried them stuffed into bread rolls or put on freshly cooked naan. The main difference between it and mozzarella texturally is that it since mozzarella is stored in whey or water, it can't develop a skin. This stuff has a crust.It also tends to get smoked so it has that going for it, too.Just looked it up and it's called kalari/kaladi. Here's an MP4.
>>21601512I'm indian, we have a dozen or so different kinds of cheese. Paneer, chhena, bandel off the top of my head. The major difference between our "cheese" and western cheese is that our "cheese" is an ingredient, and pretty much never eaten on its own, usually used in desserts or other dishes.But I do get your point, you mean "slant eyed" asians right? The Nepalese have a few different kinds of cheese but all from Yak, just paneer from buffaloes afaik. Tibetians make a cheese called Chhurpi, which is very dry, and hard, its meant to be sucked on while climbing mountains or whatever. Burmese have a cheese called "datshi" (quite similar to paneer), and its used to make a delicious stew/soup called ema datshi. The Chinese have a few cheese varieties, probably more than us but all in the land locked areas, and they too use them only as ingredients. I don't have many details (I have never been to China).As a rule of thumb, only the Asian living on mountains ever developed cheese, for everyone else, it was historically easier to grab a fruit from the rainforest or fish from the river or sea. No need to make cheese. Available year round
>>21602679The shit on his fingers really kills the mood.
>>21602697this post is interesting and I think more people should read it so I'm saving it from page 10 with this bump
>>21602332I bet I could milk it
