Hello, I’m Laura. Today, I’m gonna show you how to prepare vegetarian venezuelan cuajada cheese recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegetarian Venezuelan Cuajada Cheese Recipe
Vegetarian Venezuelan Cuajada Cheese is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Vegetarian Venezuelan Cuajada Cheese is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegetarian venezuelan cuajada cheese using 5 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Venezuelan Cuajada Cheese:
- Prepare 1 Gallon Pausterized Milk
- Get 1/4 teaspoon calcium chloride
- Get 1 packet Mesophilic Starter Culture
- Make ready 1/8 teaspoon vegetable rennet
- Make ready 8 grams salt
Instructions to make Vegetarian Venezuelan Cuajada Cheese:
- Heat the milk until it reaches 36° C or 97° F
- Mix the calcium chloride with a bit of water (1/4 or 1/8 cup of water) and add to the milk
- Add the starter culture to the milk
- Stir for 2 minutes
- Let it sit for 45 minutes (keep the temperature with slow heat for ~2 minutes every ~15 minutes)
- Mix the rennet with a bit of water (1/4 or 1/8 cup of water) and add to the milk
- Stir for 2 minutes
- Let it sit for 45 minutes (keep the temperature with slow heat for ~2 minutes every ~15 minutes)
- Use a knife to cut the curd into squares of 1/2 inches
- Slowly stir for 15 minutes. The curds will clump together. Cut them back into squares of 1/2 inches while stirring. Keep the temperature of the whey at 36° C or 97° F the whole time.
- Remove the pot from the stove and use a slotted spoon to transfer the curd to a colander lined with a cheesecloth (the thinner the better)
- Let the curd drain the excess of whey for 30m
- Transfer the curd to a bowl and knead together with the salt
- Now transfer the curd back to a cheescloth and into a mold / press
- Press with 4-8 pounds of weight for 1 hour
- Extract the cheese from the mold and refrigerate
So that’s going to wrap it up with this exceptional dish vegetarian venezuelan cuajada cheese recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
