Vegetarian Venezuelan Cuajada Cheese

Name: How to cook Vegetarian Venezuelan Cuajada Cheese - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1.2 pounds
Cuisine: Us

Introduce

Chef :

Bishma Stornelli

Vegetarian Venezuelan Cuajada Cheese

Fresh cheese... Delicious to eat with fried plaintains, arepas, cachapas, tequeños, empanadas, etc. or cut it into slices and grill them...

Ingredient

Food ration :

1.2 pounds

Cooking time :

1 Gallon

Pausterized Milk

1/4 teaspoon

calcium chloride

1 packet

Mesophilic Starter Culture

1/8 teaspoon

vegetable rennet

8 grams

salt

Cooking instructions

* Step 1

Heat the milk until it reaches 36° C or 97° F

* Step 2

Mix the calcium chloride with a bit of water (1/4 or 1/8 cup of water) and add to the milk

* Step 3

Add the starter culture to the milk

* Step 4

Stir for 2 minutes

* Step 5

Let it sit for 45 minutes (keep the temperature with slow heat for ~2 minutes every ~15 minutes)

* Step 6

Mix the rennet with a bit of water (1/4 or 1/8 cup of water) and add to the milk

* Step 7

Use a knife to cut the curd into squares of 1/2 inches

* Step 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.