Easiest Way to Cook ��️ Perfect Vegetarian Venezuelan Cuajada Cheese Recipes ❣ by Daniela Soto-Innes

How to Making Recipes Vegetarian Venezuelan Cuajada Cheese using 5 ingredients and 16 steps

Vegetarian Venezuelan Cuajada Cheese. - - If you're like plenty of us, you realize that you ought to be eating healthier. Nevertheless, making a constructive change in your consuming habits does not imply that you could't make your favorite recipes anymore. With the renewed curiosity in healthy cooking and eating, there are many new and interesting methods to adapt your time-tested recipes to make them higher for you- and you can do it with out sacrificing a bit of flavor. It doesn't matter why you are altering your eating habits- for your well being or your appearance- making adjustments doesn't suggest giving up all of your favourite meals.

➽ 1 Gallon Pausterized Milk.
➽ 1/4 teaspoon calcium chloride.
➽ 1 packet Mesophilic Starter Culture.
➽ 1/8 teaspoon vegetable rennet.
➽ 8 grams salt.

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.

Vegetarian Venezuelan Cuajada Cheese -