An essential ingredient for traditional style tofu, liquid nigari is an all-natural product created through our sea salt harvesting process. This mineral rich brine consists of magnesium chloride, as well as magnesium sulfate, calcium sulfate and potassium chloride. It is this concentration that gives nigari its strong bitter taste (nigari is from the Japanese word for bitter).
Used in creating tofu, ricotta and other types of fresh cheeses, nigari is also a game-changer in the world of fermentation and sourdough bread baking.
Gently bring milk up to 200 degrees Fahrenheit* in heavy bottomed stainless steel pan over medium heat, stirring often to prevent scorching the milk.
When milk is at exactly 200 degrees Fahrenheit, turn off heat and tip in both Nigari and salt then stir quickly with a slotted spoon to mix all together.
You should be able to see the curd (solid) separating from the whey (liquid) at this point. If nothing is happening within 15-20 seconds, add half tablespoon more Nigari at a time until the milk solids form and stir well.
Allow 10-12 minutes for the curd to fully separate.
Line a mesh chinois or strainer with cheesecloth and strain whey from the cheese curds. Let it strain for 10 minutes for a creamy ricotta, or up to 2 hours for a denser, drier, fresh cheese.
You can also put weight on the cheese overnight (in the fridge) to press it into a farmer's cheese/queso fresco style of cheese.
Keep refrigerated and consume within 3 days.
* Suggest using a candy thermometer clipped on to pot to ensure proper temperature.
Recipe by Vancouver Island Salt Co.
@vanislesalt
#saltlove
www.visaltco.com
Ingredients
Directions
Gently bring milk up to 200 degrees Fahrenheit* in heavy bottomed stainless steel pan over medium heat, stirring often to prevent scorching the milk.
When milk is at exactly 200 degrees Fahrenheit, turn off heat and tip in both Nigari and salt then stir quickly with a slotted spoon to mix all together.
You should be able to see the curd (solid) separating from the whey (liquid) at this point. If nothing is happening within 15-20 seconds, add half tablespoon more Nigari at a time until the milk solids form and stir well.
Allow 10-12 minutes for the curd to fully separate.
Line a mesh chinois or strainer with cheesecloth and strain whey from the cheese curds. Let it strain for 10 minutes for a creamy ricotta, or up to 2 hours for a denser, drier, fresh cheese.
You can also put weight on the cheese overnight (in the fridge) to press it into a farmer's cheese/queso fresco style of cheese.
Keep refrigerated and consume within 3 days.
* Suggest using a candy thermometer clipped on to pot to ensure proper temperature.
Recipe by Vancouver Island Salt Co.
@vanislesalt
#saltlove
www.visaltco.com
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