Wagashi

To make Wagashi cheese, start by pouring 1 liter of fresh cow's milk into a large pot. Let the milk sit in a cool place for a day to develop its tangy flavor. After a day, gently heat the milk until it curdles, then strain the curds from the whey using a fine cloth or sieve. Finally, shape the curds into small round pieces and fry them in hot oil until golden brown.

Wagashi cheese is made from cow's milk, which means it is not suitable for a strict vegetarian diet that excludes all animal products. However, it can be consumed by those who include dairy in their vegetarian lifestyle. If you're looking for a dairy-free alternative, consider using plant-based milk and a vegan cheese recipe.

If you need a substitute for cow's milk in Wagashi, you can use goat's milk or sheep's milk, as they will provide a similar texture and flavor. For a non-dairy option, try using almond milk or soy milk, but keep in mind that the flavor and texture may differ significantly from traditional Wagashi.

To store leftover Wagashi cheese, place it in an airtight container and refrigerate it. It should be consumed within 3-5 days for the best flavor and texture. If you want to keep it longer, you can freeze the cheese, but be aware that freezing may alter its texture.

Wagashi cheese pairs wonderfully with a variety of dishes. You can serve it alongside fresh fruits, such as mango or pineapple, for a sweet contrast. It also complements savory dishes like salads, grilled vegetables, or as a topping for rice and beans. For a unique twist, try adding it to a spicy sauce or using it as a filling in pastries.