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Vegetarian Venezuelan Cuajada Cheese



Fresh cheese... Delicious to eat with cooked plaintains, arepas, cachapas, tequeños, empanadas, etc. or cut it into slices and grill them...
Note regarding milk: use pausterized milk; if you employ ultra-pausterized or milk it won't work.
Note regarding alternative ingredients: follow the directions within the package for the salt, starter culture and organic compound. every complete has its own concentration and directions. it'd take some tries to induce the amounts right.
3h

Ingredients 
  • 1.2 pounds
  • 1 Gallon Pausterized Milk
  • 1/4 teaspoon salt
  • 1 packet Mesophilic Starter Culture
  • 1/8 teaspoon vegetable organic compound
  • 8 grams salt


Steps 
  1. Heat the milk till it reaches 36° C or 97° F
  2. Mix the salt with a small amount of water (1/4 or 1/8 cup of water) and increase the milk
  3. Add the starter culture to the milk
  4. Stir for two minutes
  5. Let it sit for forty five minutes (keep the temperature with slow heat for ~2 minutes each ~15 minutes)
  6. Mix the organic compound with a small amount of water (1/4 or 1/8 cup of water) and increase the milk
  7. Stir for two minutes
  8. Let it sit for forty five minutes (keep the temperature with slow heat for ~2 minutes each ~15 minutes)
  9. Use a knife to chop the curd into squares of 1/2 inches
  10. Slowly stir for quarter-hour. The curds can clump along. Cut them into squares of 1/2 inches whereas stirring. Keep the temperature of the whey at 36° C or 97° F the full time.
  11. Remove the pot from the stove and use a slotted spoon to transfer the curd to a strainer lined with a netting (the agent the better)
  12. Let the curd drain the surplus of whey for 30m
  13. Transfer the curd to a bowl and knead in conjunction with the salt
  14. Now transfer the curd back to a cheescloth and into a mildew / press
  15. Press with 4-8 pounds of weight for one hour
  16. Extract the cheese from the mildew and refrigerate

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