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Homemade wagashi cheese (spicy cheese)
Homemade fresh cheese inspired by West African cuisine, called wagashi or wagashis. It is made from whole milk that is not ultra‑pasteurized, curdles with lemon or vinegar, then is pressed, seasoned with salt and cayenne pepper, and firms up in the refrigerator. The cheese can be enjoyed as is, sliced on bread, or fried for a crispy texture.
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Critical Success Points
- • 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.
Safety Warnings
- • Hot milk can cause severe burns; handle with care.
- • Use heat‑resistant utensils to avoid deformation.
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