Recipe: Perfect Vegetarian Venezuelan Cuajada Cheese

Vegetarian Venezuelan Cuajada Cheese. Great recipe for Vegetarian Venezuelan Cuajada Cheese. Delicious to eat with fried plaintains, arepas, cachapas, tequeños, empanadas, etc. or cut it into slices and grill them. See great recipes for Vegetarian Venezuelan Cuajada Cheese too!

Famous in the north-eastern regions of Spain, earlier it was made from ewe's milk, but it is industrially made from cow's milk at present. During preparation, raw warmed milk is blended with rennet or plant extract and left to curdle. Traditionally it was made in a wooden recipient known a 'kaiku' plus heated with a red-hot. You can have Vegetarian Venezuelan Cuajada Cheese using 5 ingredients and 16 steps. Here is how you cook that.

Ingredients of Vegetarian Venezuelan Cuajada Cheese

1. You need 1 Gallon of Pausterized Milk.
2. It's 1/4 teaspoon of calcium chloride.
3. It's 1 packet of Mesophilic Starter Culture.
4. You need 1/8 teaspoon of vegetable rennet.
5. Prepare 8 grams of salt.

Take the arepa, a signature dish of Venezuela. The flat corn cakes are baked, sautéed, or grilled. Simple to prepare, the baked arepa can be enjoyed plain as a snack or split open and filled with beans, vegetables, and flavorful cheeses for an entrée. See great recipes for Vegetarian Salad too!

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.

From Arepas, Asado Negro to Pabellon Criollo and every recipe in between!. See more ideas about Food recipes, Venezuelan food and Food. Next Post: Vegetarian Venezuelan Cuajada Cheese. Vanilla Ice Cream with Bacon and. Venezuelan cuisine is a culmination of diverse cuisines and owes its variety to a plethora of influences including West African, Native American, Italian, Spanish, Portuguese and French.

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