How to Prepare Quick Vegetarian Venezuelan Cuajada Cheese

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, vegetarian venezuelan cuajada cheese. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Vegetarian Venezuelan Cuajada Cheese is amongst the favorite food menus that are sought by many people people through the internet. When you are the individual who is seeking the recipe information, then this can be the right website page. We convey the steps to how cooking and also the ingredients needed. Make sure you also display related videos as additional information.

Vegetarian Venezuelan Cuajada Cheese

To begin with this particular recipe, we must first prepare a few ingredients. You may have Vegetarian Venezuelan Cuajada Cheese using 5 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Venezuelan Cuajada Cheese

  1. Take 1 Gallon of Pausterized Milk.
  2. Get 1/4 teaspoon of calcium chloride.
  3. You need 1 packet of Mesophilic Starter Culture.
  4. Make ready 1/8 teaspoon of vegetable rennet.
  5. Get 8 grams of salt.

Vegetarian Venezuelan Cuajada Cheese instructions

  1. Heat the milk until it reaches 36° C or 97° F.
  2. Mix the calcium chloride with a bit of water (1/4 or 1/8 cup of water) and add to the milk.
  3. Add the starter culture to the milk.
  4. Stir for 2 minutes.
  5. Let it sit for 45 minutes (keep the temperature with slow heat for ~2 minutes every ~15 minutes).
  6. Mix the rennet with a bit of water (1/4 or 1/8 cup of water) and add to the milk.
  7. Use a knife to cut the curd into squares of 1/2 inches.
  8. 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..
  9. 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).
  10. Let the curd drain the excess of whey for 30m.
  11. Transfer the curd to a bowl and knead together with the salt.
  12. Now transfer the curd back to a cheescloth and into a mold / press.
  13. Press with 4-8 pounds of weight for 1 hour.
  14. Extract the cheese from the mold and refrigerate.

So that is going to wrap it up for this exceptional food vegetarian venezuelan cuajada cheese recipe. Thanks so much for reading. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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