Vegetarian Venezuelan Cuajada Cheese

Recipe: Delicious Vegetarian Venezuelan Cuajada Cheese

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Vegetarian Venezuelan Cuajada Cheese.

You can have Vegetarian Venezuelan Cuajada Cheese using 5 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Vegetarian Venezuelan Cuajada Cheese

  1. You need 1 Gallon of Pausterized Milk.
  2. Prepare 1/4 teaspoon of calcium chloride.
  3. You need 1 packet of Mesophilic Starter Culture.
  4. It’s 1/8 teaspoon of vegetable rennet.
  5. You need 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. Stir for 2 minutes.
  8. Let it sit for 45 minutes (keep the temperature with slow heat for ~2 minutes every ~15 minutes).
  9. Use a knife to cut the curd into squares of 1/2 inches.
  10. 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..
  11. 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).
  12. Let the curd drain the excess of whey for 30m.
  13. Transfer the curd to a bowl and knead together with the salt.
  14. Now transfer the curd back to a cheescloth and into a mold / press.
  15. Press with 4-8 pounds of weight for 1 hour.
  16. Extract the cheese from the mold and refrigerate.

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