Drawing inspiration from age-old cheesemaking techniques, this vibrant beetroot-infused fresh cheese combines simplicity with sophistication. The natural pigments from beets create a stunning pink hue, while the fresh lemon juice helps create the perfect curds. This recipe transforms simple ingredients into an artisanal cheese that’s both visually striking and delicious.
Ingredients
For the Cheese:
- 2 liters (8.5 cups) whole milk (minimum 3.2% fat)
- 1 medium beetroot (approximately 200g/7oz)
- 1 fresh lemon (approximately 3 tablespoons/45ml juice)
- 1 teaspoon (5g) salt
Step-by-Step Instructions
Preparing the Beetroot Mixture
- Thoroughly wash and peel the beetroot
- Cut the beetroot into small chunks
- Process in a blender until very fine, or grate using the smallest holes on a grater
- Place the processed beetroot in cheesecloth and squeeze to extract the juice
- Roll the lemon on your countertop to soften it
- Cut and squeeze the lemon, combining its juice with the beetroot juice
Making the Cheese
- Pour the milk into a heavy-bottomed pot
- Heat slowly over medium heat, stirring occasionally
- When milk reaches near-boiling (approximately 185°F/85°C), add the beetroot-lemon mixture
- Stir gently as the milk begins to curdle
- Cook for 5-7 minutes, maintaining temperature but not boiling
- Remove from heat once the whey has clearly separated from the curds
- Line a colander with cheesecloth and place over a large bowl
- Pour the mixture through carefully
- Add salt and gently mix
- Let drain for 3-4 hours at room temperature
Timing Information
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Draining Time: 3-4 hours
- Total Time: Approximately 4 hours
Nutritional Information
Per 100g serving:
- Calories: 180
- Protein: 12g
- Fat: 13g
- Carbohydrates: 5g
- Fiber: 0.5g
- Calcium: 350mg
- Iron: 0.8mg
- Vitamin C: 3mg
Pro Tips and Tricks
- Temperature control is crucial – use a thermometer if possible
- Choose deeply colored beets for the most vibrant result
- Fresh lemon juice works better than bottled
- Save the whey for baking or smoothies
- The longer you drain, the firmer the cheese becomes
Variations and Substitutions
- Replace beetroot with carrot for an orange-hued cheese
- Use lime instead of lemon for a different citrus note
- Add fresh herbs like dill or chives after draining
- Include crushed garlic for a savory variation
- Mix in cracked black pepper for extra spice
Common FAQs
Q: Why isn’t my cheese turning pink?
A: The color intensity depends on the beetroot variety and quantity used. Choose deep red beets for more vibrant color.
Q: Can I use UHT milk?
A: Fresh, non-UHT milk works best. UHT milk may not curdle properly due to protein structure changes.
Q: Why did my milk not curdle properly?
A: This usually happens if the milk isn’t hot enough or if the acidity level isn’t sufficient. Ensure proper temperature and fresh lemon juice.
Q: Is this cheese vegetarian?
A: Yes, this cheese is vegetarian as it uses acid (lemon juice) rather than rennet for curdling.
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator
- Keeps fresh for up to 5 days
- Wrap in wax paper before placing in container
- Bring to room temperature before serving
- Can be made a day ahead for parties or events
This beautiful pink cheese not only adds visual appeal to your cheese board but also provides a wonderful conversation starter about homemade cheese making. Its subtle earthiness from the beets paired with the fresh, creamy cheese creates a unique and memorable culinary experience.
