Recipe of Beautiful Vegetarian Venezuelan Cuajada Cheese for Dessert Food

Vegetarian Venezuelan Cuajada Cheese.

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, vegetarian venezuelan cuajada cheese. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegetarian Venezuelan Cuajada Cheese is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it's quick, it tastes delicious. Vegetarian Venezuelan Cuajada Cheese is something that I've loved my whole life. They're nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have 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:

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

Steps to make Vegetarian Venezuelan Cuajada Cheese:

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.

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