Ginger Cheese
In a large saucepan over medium heat, add the milk, the salt, mix, and let it heat up until it begins to curdle.Now, peel the ginger root, grate it with the fine holes on the grater and set aside.When the milk is hot enough, turn off the heat and add the grated ginger.Cover the pan and let it all rest for 15 minutes.After this time has passed, using a sieve, remove all the ginger from the pan.Next, turn on the heat again.When it has heated up, add the juice of two lemons and keep mixing until the liquid part separates from the curd.Now, using a sieve, remove all the curd, transfer it to a cloth strainer, cover with a plastic bag, take it to the fridge and let it chill for at least 1 hour.After this time has passed, transfer to a medium bowl and beat everything very well using a hand blender until combined.Serve.
Ingredientes
- 3 Liters of Whole Milk
- 1 Teaspoon of Salt
- 8-Centimeter Ginger Root
- Juice of 2 Lemons
Modo de Fazer
In a large saucepan over medium heat, add the milk, the salt, mix, and let it heat up until it begins to curdle.
Now, peel the ginger root, grate it with the fine holes on the grater and set aside.
When the milk is hot enough, turn off the heat and add the grated ginger.
Cover the pan and let it all rest for 15 minutes.
After this time has passed, using a sieve, remove all the ginger from the pan.
Next, turn on the heat again.
When it has heated up, add the juice of two lemons and keep mixing until the liquid part separates from the curd.
Now, using a sieve, remove all the curd, transfer it to a cloth strainer, cover with a plastic bag, take it to the fridge and let it chill for at least 1 hour.
After this time has passed, transfer to a medium bowl and beat everything very well using a hand blender until combined.
Serve.
