Vegetarian Venezuelan Cuajada Cheese
Vegetarian Venezuelan Cuajada Cheese

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, vegetarian venezuelan cuajada cheese. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vegetarian Venezuelan Cuajada Cheese is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Vegetarian Venezuelan Cuajada Cheese is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Prepare 1 Gallon Pausterized Milk
  2. Prepare 1/4 teaspoon calcium chloride
  3. Take 1 packet Mesophilic Starter Culture
  4. Take 1/8 teaspoon vegetable rennet
  5. Get 8 grams 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’s going to wrap it up with this exceptional food vegetarian venezuelan cuajada cheese recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!