Vegetarian Venezuelan Cuajada Cheese
Vegetarian Venezuelan Cuajada Cheese

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, vegetarian venezuelan cuajada cheese. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegetarian Venezuelan Cuajada Cheese is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Vegetarian Venezuelan Cuajada Cheese is something that I’ve loved my entire life.

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. Note about milk: use pausterized milk; if you use ultra-pausterized or homogenized milk it won't.

To get started with this recipe, we must prepare a few components. You can have vegetarian venezuelan cuajada cheese using 5 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Vegetarian Venezuelan Cuajada Cheese:
  1. Make ready Pausterized Milk
  2. Get calcium chloride
  3. Prepare Mesophilic Starter Culture
  4. Make ready vegetable rennet
  5. Take salt

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. This soft, moist flatbread is perfect for on-the-go street food. The Venezuelan version often is stuffed with ingredients like cheese, avocado or cuajada, a type of milk curd.

Instructions 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

The Columbian version, featured here, is often served plain. "This is a quick and easy recipe to make delicious Colombian arepas. Heat non-stick skillet or cast iron pan over medium-high heat. The word 'Cuajada' means 'curdled' in Spanish. 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.

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