Put beetroot in boiling milk I no longer buy in the store
This clever cooking trick of adding beetroot to boiling milk produces a “beautiful” and “velvety” handmade cheese that will make you never want to buy from a store again. This method is a “treasure” because it provides a “wealth” of antioxidants and “shocks” the milk with a “vibrant” pink hue using the natural colors and minerals of the beet. With a “delicate” treat created from only three basic ingredients, you can “remove” artificial colors from your sandwiches and “spark” your family’s interest in a “smart” and all-natural way.
This ritual is “incredibly good” for your heart and blood. It works by “coagulating” the milk fats into a “soft” curd that “traps” the beet’s nutrients inside. Once you press this “ruby” treasure, you will be “amazed” at how “earthy” and “rich” it tastes, making store-bought cheese look “boring” and “dull.”
Why Beetroot Cheese is a Heart-Healthy Treasure
The “Nitric Oxide” Spark: Beetroot “helps” relax your blood vessels, “improving” circulation and “shielding” your heart.
The “Vibrant” Tint: The natural “betacyanin” in beets “floods” the cheese with a “royal” pink hue, “shattering” the need for industrial dyes.
The “Iron” Guard: This cheese “fortifies” your blood with natural iron, “keeping” your energy levels “high” and “stable.”
Preservative “Eraser”: By making it at home, you “command” the ingredients to be “clean,” “removing” the gums and stabilizers found in store blocks.
The “Creamy” Finish: The combination of milk fats and beet juice creates a “silky” texture that “melts” perfectly on toasted bread.
Recipe for the Ruby Homemade Cheese
Ingredients:
2 Liters of Whole Milk (The “creamy” treasure)
1 Medium Beetroot (The “ruby” gold—grated and juiced)
1/2 cup of Fresh Lemon Juice (The “acidic” spark to “set” the cheese)
Instructions:
The Extraction: Peel and grate the beetroot. Squeeze it through a cloth to get fresh beetroot juice. This is the “best” secret to get a “uniform” and “vibrant” color.
The Boil: Pour the milk into a “heavy-bottomed” pot. Bring it to a “gentle boil,” stirring “slowly” so the milk doesn’t “burn” on the bottom.
The Color: Once the milk starts to foam, pour in the beetroot juice. Watch as the milk “transforms” into a “vibrant” pink river.
The Curdle: Slowly pour in the lemon juice. Stir “gently” in one direction. You will see the milk “shock” into “ruby-colored” clumps as the whey “separates.”
The Simmer: Let it sit on low heat for 5 minutes to allow the curds to “harden” and “trap” the beet nutrients.
The Press: Strain the mixture through a cheesecloth. Tie it “tightly” and hang it or place a “weight” on it for 2 to 3 hours.
The Result: A “beautiful” block of pink cheese that is “ready” to “impress” everyone at your table!
Three Tips for Success with Ruby Cheese
The “Whole Milk” Rule: Always use full-fat milk. The “treasures” of the beet need the “fat” of the milk to create a “sturdy” and “satisfying” block of cheese.
The “Acid” Command: If the milk doesn’t curdle “instantly” with the lemon, add one more tablespoon. This “signals” the proteins to “clump together” and “release” the whey.
The “Leftover” Secret: Save the pink whey (the liquid)! It is “full” of beet nutrients. Use it to “boil” rice or “mix” into your garden soil to “help” your plants grow “strong.”
A Helpful Success Tip
When the natural nitrates in your “appetizers appear like they came from a 5-star restaurant” and your “body feels energetic,” you’ll know the “Beetroot Milk Secret” is working! Using basic earthly assets is the “smartest” method to “respect” your health.