1-gallon whole milk

1 cup of apple cider vinegar

Beet or sorghum leaves for optional skin colouring (optional)


• Mix fresh milk with apple cider vinegar

• Heat the mixture at low to me­dium heat until the milk clots form completely.

• Then strain in a colander to re­move all the water and your cheese is obtained.

• Soak the cheese obtained in cold water for a few minutes (10-20 min).

• After removing the cheese you can optionally dip it in boiled red leaves.

• Boil the cheese in the red solution for 10-15 months depending on the thickness of your cheese

• Serve the fried Wagashi with the West African Suya spice.

Source: https://www.pulse.com.gh

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