Ginger Cheese
Transform your homemade cheese game with this delightfully aromatic Ginger Cheese recipe! Combining the creamy richness of freshly curdled whole milk with the zesty kick of grated ginger, this easy-to-make cheese promises a unique flavor experience that's both warm and tangy. Seasoned with a hint of salt and optional black pepper for added depth, it's a perfect choice for those craving something fresh and flavorful. With just 25 minutes of prep and cook time, this versatile cheese can be shaped, crumbled, or spread, making it an elegant addition to cheese boards, salads, or even as a standalone snack. Ideal for food enthusiasts looking to experiment with homemade cheese recipes, this dish is a must-try for fans of bold, aromatic flavors.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh ginger
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (optional)
Instructions
Pour the whole milk into a medium-sized saucepan and place it over medium heat.
Heat the milk gently, stirring occasionally, until it just begins to simmer. Do not let it boil.
Once the milk is simmering, reduce the heat to low and slowly add the lemon juice, one tablespoon at a time, stirring continuously.
Continue stirring until the milk curdles and separates into curds (solids) and whey (liquid). This should take about 1-2 minutes.
Remove the saucepan from the heat and let it sit for 5 minutes to allow the curds to fully form.
While the curds are resting, grate the fresh ginger to yield about 1 tablespoon of ginger pulp.
Line a fine-mesh sieve or colander with a cheesecloth and place it over a large bowl.
Carefully pour the curds and whey into the cheesecloth-lined sieve, allowing the whey to drain into the bowl.
Gather the edges of the cheesecloth and gently press to remove excess whey, but leave the curds slightly moist.
Transfer the curds to a mixing bowl and lightly crumble them with a fork.
Add the grated ginger, salt, and optional black pepper to the curds, mixing thoroughly to combine.
Taste the mixture and adjust the seasoning if necessary.
Form the ginger cheese into a round or log shape if desired, or simply serve it crumbled.
Refrigerate for at least 1 hour to allow the flavors to meld before serving.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 47.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1207 mg | 93% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
