Homemade wagashi cheese (spicy cheese)

Ingredients

• 2 L Whole milk (non ultra‑pasteurized) (The milk should be fresh, not ultra‑pasteurized. Goat milk can be used as a substitute.)
• 1 c. à café Salt (Fine salt preferred.)
• 0.5 c. à café Cayenne pepper (Adjust according to desired spiciness.)
• 3 c. à soupe Lime or yellow lemon juice (Approximately the juice of 2 limes or 2 yellow lemons. The juice should be fresh.)
• 1 c. à soupe Olive oil (optional) (To enrich the flavor before shaping the cheese.)
• 2 c. à soupe Fresh herbs (cilantro, parsley, etc.) (Finely chopped, optional.)

Instructions

1. Prepare the milk

   Pour the 2 L of whole milk into the saucepan and heat over medium heat.

   Time: PT5M

   Temperature: 80-90°C

2. Bring to a gentle boil

   Allow the milk to come up gently to a boil. As soon as small bubbles appear on the edges, remove from heat.

   Time: PT5M

   Temperature: 90-95°C

3. Curdle the milk

   Gradually add the lemon juice (or vinegar) while stirring gently. Continue mixing for 1‑2 minutes until the milk separates into white curds and yellow whey.

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4. Drain the curds

   Place the cheesecloth in a strainer over the bowl, pour the mixture to separate the curds from the whey. Let drain for 5 minutes.

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5. Season the cheese

   Transfer the drained curds to the bowl, add the salt, cayenne pepper, olive oil, herbs and mix gently until homogeneous.

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6. Shape and press

   Shape the cheese into a ball or log, place it in the cheesecloth, cover and put the weight (water bottle) on top. Refrigerate for 3‑4 hours to firm up.

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7. Finishing (optional)

   After the resting time, unmold the cheese. You can eat it as is or fry it in hot vegetable oil until golden on both sides.

   Time: PT5M

   Temperature: 180°C

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

8 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole milk (non ultra‑pasteurized): Goat milk, Whole pasteurized milk (non ultra‑pasteurized)
• Instead of Salt: Sea salt
• Instead of Cayenne pepper: Smoked paprika, Espelette pepper
• Instead of Lime or yellow lemon juice: White vinegar, Apple cider vinegar
• Instead of Olive oil (optional): Vegetable oil
• Instead of Fresh herbs (cilantro, parsley, etc.): Dried herbs (half the amount)

Equipment Needed

• Saucepan (minimum 3 L)
• Cooking thermometer (optional) (optional)
• Wooden spoon or spatula
• Large mixing bowl
• Colander
• Cheesecloth or muslin
• Weight (filled water bottle)
• Refrigerator
• Frying pan (optional) (optional)

Critical Steps — Do Not Skip

• Bring the milk to near boiling without scorching.
• Add the lemon juice gradually to ensure complete coagulation.
• Press the cheese with a weight and refrigerate for at least 3 hours to firm up.

Chef Tips from the Video

• Using non ultra‑pasteurized milk promotes better coagulation.
• For a more authentic flavor, replace the lemon with apple cider vinegar.
• Sprinkle a little smoked paprika with the cayenne pepper for a smoky note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 5 to 7 days.

Freezer: Not recommended, the cheese loses its texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The cheese can be prepared the day before; it keeps better after 24 h refrigerated.
• The recovered whey can be used in smoothies or for bread baking.