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Name: Wagasi cheese
Total time: 4 h
Yield: Serves 6
Cuisine: Nigeria
Ingredients: 2 L whole cow's milk; 1/4 tsp rennet solution; 1 tsp salt; 500 ml water; 1 piece cheesecloth

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Nigeria4 hServes 6作成済み

Wagasi cheese

材料5

whole cow's milk2 L
rennet solution1/4 tsp
salt1 tsp
water500 ml
cheesecloth1 piece

乳製品・卵その他調味料・スパイス

作り方

Heat the milk in a large pot over medium heat until it reaches 32°C (90°F).
Stir in the rennet solution and mix gently for 30 seconds, then cover and let the milk set for 45 minutes until a firm curd forms.
Cut the curd into 2‑cm cubes with a long knife and let it rest for 5 minutes.
Slowly heat the curd to 38°C (100°F) while stirring gently, then maintain this temperature for 15 minutes to firm the curd.
Drain the curd through a cheesecloth-lined colander, then sprinkle the salt over the curd and toss to distribute.
Gather the cheesecloth, shape the curd into small balls about the size of a golf ball, tie the cloth, and hang to dry in a cool place for 2‑3 hours before serving.