Cómo hacer QUESO FRESCO en casaMay 04, 2020
hello youtube I am the captain of the blog I am to become friends and of this channel I am a preventista and also in a facebook group I am a journalist and today I am going to show you how to prepare fresh cheese it is super tasty and super easy to make and you can add it the herbs that you want before starting with the recipe I wanted to tell you something very important in each video that I publish I also put a lot of information under the video in the video description there are links there are information sometimes the recipes are there there is a link to that you can reach my blog to the written post that accompanies the video so do not forget to look at the description of each video that he published and do not forget to subscribe to the channel if you have not yet subscribed why am I posting I keep posting many very good videos and very useful so now we are going to start with the fresh cheese recipe I am going to show you the ingredients you need to make the cheese which is cheese the cheese is milk transformed so today we are going to transform 4 liters more or less a gallon of pasteurized milk into fresh cheese you need 4 liters of milk then we are going to talk a little more about the types of milk that you can also need an acidic medium an acidic liquid today we are going to prepare the cheese with half a cup of fresh lemon juice in English it is called elements there are more or less three elements three lemons that you need to get to have half a cup of juice you can use limes lemons green even orange I think I mean you can use another citrus Bearing in mind that the cyclic you use can affect your final product the flavor of your final cheese if you don't have fresh lemon juice don't worry you can use white vinegar half a cup of white vinegar you can also experiment with other types of vinegar if you use another type of vinegar will still affect the taste of your final cheese but that's ok feel free to experiment you need to saleh i prefer to use a natural salt be it salt sea ââsalt or pink salt from the andes' today from the himalayas we are going to start with this batch of 4 liters of transformed milk we start with half a tablespoon of natural salt however the truth is that the amount of salt you use depends on your palate of your taste one more thing that I wanted to mention in some fresh cheese recipes the acidic liquid they use is not juice, it is not vinegar either, it is yogurt or kefir but if you use yogurt or whatever you do as your acid medium to make fresh cheese you have to use a certain amount larger for each 4 liter batch of milk that we are going to turn into cheese you need 2 liters or so a half gallon of enriched yogurt more than the half cup of juice or the half cup of vinegar that you need for this recipe and it is because the jury I prefer they are acidic but not as acidic as vinegar and for juice I prefer to use juice or vinegar because if I had so much I would erase so much that I would eat it I would eat it directly I would not use it to make cheese but it is an option that I wanted to mention because there are many people who have a lot to lose milk accumulated in their fridge and it can be a good use for that if you have a lot of extra milk well we have talked about milk we have talked about acid media we have talked about the salt and herbs you can add actual herbs that I will show you later when it is added here I have parsley from my dad's garden again I encourage you to experiment with local herbs and the season where you are in the world that you need the most you need one medium or large pot here we are going to cook here we are going to boil the milk you need the gaza one you can also use a coffee filter or a very thin kitchen towel if you don't have a gaza TV however it is a good tool to have in your home if you want to be a tremendous gas TV I have it folded you need a strainer because it is metal or plastic and you need another pot a bowl like this also medium-large here we are going to strain drain our q You need a spoon or a utensil that has holes so we are going to transfer the curd from the cooking pot to the gauze TV.
You need molds for cheese or perhaps you have a larger mold. cheese, don't worry, you can make this recipe successfully using a tupperware container, some tupperware containers with their lids, I'm going to show you the small differences between the tupperware method and the mold method, if you're going to use the molds, you need a couple more things to be able to press the cheese inside the mold but then I'll show you it's super easy and leadership says in his book that you can use almost any milk to make this fresh cheese it can be whole milk it can be skimmed milk it can be homogenized milk it can be non-homogenized milk you will know that the milk is not homogenized because cow's milk without homogenizing the cream rises it separates it floats on top of the milk most of the milk you buy in the supermarket is homogenized milk you are the fat the cream is dispersed in the milk it does not separate from you see it says in your book that you cannot use ultra-pasteurized milk for this recipe that is, you can use pasteurized milk but not ultra-pasteurized however I have made this recipe several times with ultra pasteurized milk ultra other and the cheese works fine for me so use what you have i prefer to use full fat whole milk the fat is good and i also prefer to use organic milk if i can get it these two brands are organic and grazing milk the cows eat grass pastrÃ³n crafter what you cannot use in this recipe is powdered milk choose tetra pak or condensed milk of course the general advice is to use the best type of milk of the best quality that you can find wherever you are remember that a quality milk will produce a quality cheese a more nutritious milk will produce a more nutritious cheese experiment with various brands that is the beauty of the fermentation experiment and learn with each experiment look I want to show you this gracenote milk Pasture milk from gras grass and cream ontap cream above this milk is not homogenized I have to mix it well to mix the cream inside the milk before putting it in the pot well we start with the step by step you are going to put your 4 liters of milk inside your sheet of medium or large size we want the milk to boil I put the medium heat and once with the first sign that the milk is boiling I am going to Turn off the heat while the milk is heating up over medium heat.
I'm going to keep my watchfull. I'm going to stir the milk. Support the bottom of the pot a little to prevent the milk from burning. Of course, it's going to take a little longer to cook. milk if it is very cold when you put it in the pot we are close to the first sign of boiling at the first bubble of boiling I see that there is foam on the edges so I am going to continue stirring and we are going to put out the heat with the first you were boiling bubbles it is important to have your half cup of juice or your half cup of vinegar now and that's it because when we turn off the heat everything goes by very quickly but you spent almost half an hour looking at that milk and I turned my head for a second and it was already boiling I mean, almost out of the pot, so you have to be careful, I'm a little upset, but that's it, I've turned off the heat and now, with the heat turned off, I'm going to let the milk brew and rest for a maximum of one minute, two minutes, this step is important so that there is less movement in the milk then it will curdle a little better thanks to this minute to the minutes of rest look this is another milk store this is what we are looking for when you are not clueless where you are very attentive look there are bubbles first sign of bubbles we are going to turn off the heat and let it rest for a minute well it has been a little more than a minute of rest now we are going to add the half cup of lemon juice we are going to disperse it throughout to the pot stirring with the stick with the spoon two or three times after adding the juice we do not want to stir it excessively, that is, just so that it is well mixed and we leave it ready and you now the milk will almost immediately start to curdle we have to wait 5 minutes and we are going to see how the milk is transformed 5 minutes of rest now the milk and it needs five minutes to curdle then in these five minutes or less I am going to try to explain a little bit of the science of what is happening with this transformation of the milk with the curd of the milk, well, the transformed milk becomes curd and whey, that is, we have curd, the future cheese, and we have what the liquid that it releases releases, and that is the whey in a real cheese made with low normal rennet. the curd really contains the protein protein casein or casin is the protein that is part of the curd and in the whey there is another protein albumin albumin is the protein found in the whey powders that you buy in the gym stores, that is, that really with rennet is going to have the caffeine in the cheese in the curd and the albumin in the whey, however in this case of the fresh cheese when we boil the milk heat and when we add an acidic medium vinegar or lemon juice the transformation of milk is different the two proteins casein and albumin are eaten a little they flatter that is a very difficult verb they coagulate together in the curd the curd contains no only the casin but also the albumen so what does our whey have from fresh cheese, well, you will get a little bit of protein protein residue lactose sugar is some vitamin is some minerals but it will not have albumin or at least in large quantities so go see the milk so much heat plus so much acidity from the lemon so they are milk transforms differently into a milk that we handle with natural rennet and with a lower temperature this fresh cheese is not a cheese that it can melt, you can't use it to make one that would be made, for example, but if you can freeze it, you can chop it into small pieces and freeze them in a plastic bag with a Tupperware container, whatever you want and you take the strips off the amount you want to use in your recipe of each day after defrosting and then you can heat them on the stove for example to use to eat you can also throw them on the grill or in staten so the curd on the shore of this fresh cheese has a house and one and it has albumin or that these have fermented It's been five minutes and although I was a little distracted and let the milk be a little too much it's okay look at the rennet has curdled look at the curd rather then now is the time to move from transferring the curd to the gauze cloth in this batch looks a little better the curd and that takes less than a minute with the acid inside we have to leave it resting for five minutes I have the gauze cloth inside the strainer and the strainer inside the pot as well You can also use a bowl and I have the gauze fabric folded so that it is not too thin it is better especially at the beginning of this process to move the curd here use a spoon as equipment to be another utensil to handle the curd a little more gently well here we go look, I'm going to divide the batch into two halves and half because I want to show you how to make the cheese with and without a mold, the time will come when you have made enough curd and it is easier to pour the pot and pour the contents very slowly and very carefully inside the cloth little by little let it drain slowly how beautiful the curd now you have to gather the cloth and make a little ball be careful because it is hot now you are going to hang your cheese balls look I put the cooking pot down so they can drain It is good to hang so that gravity helps later to massage to facilitate the process but please be careful because it is hot you can also use your for lito good now I saw The good question is, how long to let it drain?
The answer depends on whether you have a mold or not, because if you have a mold, the cheese will be able to drain inside the wire mesh and also inside the mold, if you don't have a mold, it won't have a time of strain into the clear mold then that cheese without a mold you are going to leave it for a longer time inside the gaza TV so first I am going to show you the option if you have a cheese mold or cheese molds we are going to leave this beautiful one draining for 5 minutes and then with the curd still warm we are going to transfer it to the good mold we are going to add salt and herbs and we are going to transfer it to the mold after a little more than 5 minutes of hanging and straining we are going to advance with the process you can always give it a squeeze more to remove more whey from the cheese drier cheeses are going to keep better and cheeses with more salt keep better because salt extracts water from the cheese good extra whey from cheese in general fresh cheeses s They are kept for a week in the fridge in a covered Tupperware container, perhaps if the cheese had a lot of it taken out, that is, although they are very dry and with a lot of salt, they could be kept a little longer but the average is one week in Merida and not It's a problem because I think you're going to consume almost all of it today, but hey, it's a significant expense now, how much does it cost to add to the cheese depends on your taste, listen to your palate, I told them at the beginning that we were going to need half a tablespoon of hashish point of salt for a batch of four liters of transformed milk so we are going to use a quarter of a quiz point because we have half the batch here I add the salt it is also an optional step an optional ingredient but you can add herbs I have one here spoon more or less of chopped fresh parsley actually to the cheese and I'm mixing everything I'm also going to try the cheese to see if it needs more salt I think it also has a very rich flavor with a curd still hot and warm we want to put it in the mold you can use the mold you have at home you can use a couple of small molds a large mold depends on you and the tools you already have at home I go with clean hands or with a spoon putting the curd placingthe curd inside the mold with other real cheeses than those that are aged the type of mold because there are no plastic, ceramic, straw molds the type of mold and its size and shape are very important because that greatly influences the type of cheese you are going to make you can't use any shape any mold for any cheese but this cheese is fresh it's not a cheese that we're going to leave so the shape the size of the mold is not very important you just don't want to use a super large mold because you're going to have They are very cocky I am packing the cheese like this look how beautiful I have all the curd inside the mold now you have to think you have to have something below because the whey will fall here here you have a grid something that holds the cheese and the mold here you have the mold with the cheese here you have a bowl it can also be a jar or a bottle what you have to press to give weight to the cheese and thus we get more whey from the cheese I have filled the bowl with whey from this same so to give it more weight you can also add water but I think it's a good use of this serum how long to leave it like that well I would say at least one hour but if you have a lot to do two hours three hours a little more nothing happens how much The longer you leave it, the more whey you're going to get out of the cheese and your cheese will be more entourage, but a couple of hours is fine, you don't want to leave it overnight.
I think the cheese would become super dry and it's not good either because this is pasteurized milk. Raw milk can be left out of the fridge because it ferments itself, but I'm not going to leave pasteurized milk for a couple of hours and then we're going to see the cheese. Another very good question, kitty, what to do with so much whey? I have harvested from this good fresh cheese this whey is not with the whey that is harvested from the yogurt of the third milk today from the real cheese made with raw milk because the whey from those foods is live whey it is probiotic whey with microbial life that this whey is still alive we have harvested it from cooked milk so it no longer has probiotics we can't use it as a culture for other ferments for example sometimes I use the probiotic whey harvested from yogurt or kefir to start the fermentation of mini natural ones that I have a video on the channel about natural sodas this serum does not serve that purpose because it is not probiotic however it is an acid medium and it is very good you can store it in a covered jar in a covered jar in the fridge and use as with water to soak your legumes and your cereals it is good to soak them in an acid medium to remove their antinuclear substances such as phytic acid, you can also add it to your little plants in your garden below in the video description I will give you other links about the serum and also about soaking cereals and legumes but if you can use it and in a covered jar in the fridge I think it lasts a month in the fridge if not more second option and If you don't have a mold, nothing happens, you're going to use a tupperware container, only of course, in the closed tupperware container, you can't strain the cheese, you can't drain it, so we're going to leave this cheese inside like little balls inside your gauze TV for 5 minutes. we are going to leave between 20 and 40 minutes sneaking in if you forget about the cheese and leave it for more than 40 minutes nothing happens the more you take out the more your cheese will be removed and as always you can give it massages to speed up the process carefully because it is It is hot, a ball of cheese and it has been straining for about 30 minutes and I also massaged it a lot.
I think it is very dry now is the time, as with the other cheese, to add salt and also herbs if you want to add herbs a little salt I will mix it I have the With clean hands I'm trying the cheese, it's so delicious now I don't have a mold so I'm going to put the fabric back together, make the ball and I'm going to put it back for less than half an hour or so, you can leave it longer, we want to get a little I add more whey from the cheese and we're going to do that thanks to the presence of the algae.
Now you're going to get your cheese out of the ball after another twenty and thirty and forty minutes maybe more of straining and now we're going with clean hands and packing the cheese inside the tupperware then we cover it and leave it in the fridge overnight. Well, the truth is that you can eat the cheese, however, in the fridge it will dry out a little more and it would be easier to get it out of shape to have a little ball of cheese if that's what you want look here I have a cheese that was in the fridge all night kuala how nice and look I also want to show you the cheese that has been in the mold for a couple of hours as I have already told you, you can Store the cheese inside a tupperware container with its lid in the fridge for a week, maybe a little more if you have added enough salt, you can also freeze the cheese whole or in pieces, in pieces or creeper. do very useful for you subscribe below to the channel I am allow me to press the bell to receive news news from the channel we will also see you on the blog and Josep there is friendship in the facebook group I am a feminist and do not forget to look at the descriptions of each video What a public, thank you very much that your intestine is happy that your palate is also happy and that you enjoy your cheese with your friends and family a hug bye bye
If you have any copyright issue, please Contact