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Homemade Cheese

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Homemade Cheese
Recipe type: Side
Homemade Cheese a Venezuelan food recipe called Queso de Mano.
  • 2 gallons whole cow’s milk.
  • 1 pint heavy cream
  • 3 ml Calcium Chloride
  • 1.5 ml rennet diluted in ⅓ cup of cool water
  • 4 tablespoons (or to taste) non-Iodized salt for brine.
  1. Heat in a stainless pot in your kitchen sink or on an induction cooker. If you use your stove place milk in a double boiler or stir constantly to avoid scorching. Gently warm to 102°F then turn heat off. Remove from sink or stove as necessary.
  2. Add calcium chloride and mix thoroughly. Add rennet and stir gently for 30 seconds.
  3. Cover and set aside at room temperature for 12-15 hours.
  4. Cut curd as normal into ½″ cubes and set aside to rest for 10 minutes.
  5. Add salt to whey and mix thoroughly.
  6. Heat curds slowly in salted whey and work by stretching and kneading.
  7. When the elasticity of the curd is adequate, form by hand into small flat disks.
  8. Use immediately or store in container in refrigerator for up to one week. May be frozen and thawed slowly in the refrigerator.

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