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.

   Time: PT5M

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.

   Time: PT5M

5. Season the cheese

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

   Time: PT5M

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.

   Time: PT5M

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