How to make the llanero white cheese?

Greetings to my friends Steemians, today I want to explain how to make the artisanal llanero cheese, typical of the Venezuelan plains; but they also tend to be manufactured in the same way in some neighboring countries such as Colombia, Brazil, Peru and Mexico. The llanero cheese in Venezuela is part of the daily diet of the Venezuelan, it is difficult to eat an arepa or a sweet corn cachapa without a piece of llanero cheese, so the cheese is essential in the Venezuelan table.

In Venezuela there is a wide variety of cheeses, there is the typical llanero white cheese, which is consumed soft, semi hard and hard to scratch; other forms are: the paisa, guayanés, the popular and tasty cheese of the hand, the telita cheese, in addition to this, the manufacturer gives them his personal touch by adding certain condiments such as garlic and parsley.

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For the preparation of the cheeses a certain amount of cow's milk is required, although they are also made with goat's milk, but in this opportunity I am going to refer to the llanero cheese made with the milk of the cow. To start with the task as it is said in the plain, it is necessary to milk the cows, first allow the calf to suckle for 10 minutes to stimulate the udder, then proceed to manual milking, although it is also mechanized, but for milk production and cheese at an industrial level.

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Process for the production of artisanal llanero cheese

• First step: After milking, the milk is strained to eliminate any solid impurities that have fallen into the milk, then it is deposited in containers to proceed with the curdling.

• Second step: The milk is curdled, which is done to separate, a solid component called curd and the liquid components that is the whey. For the curd to be made, it is necessary to add a chemical acidifier or natural rennet extracted from the mucosa of the cow's stomach or a calf to the milk, this rennet contains an enzyme, which causes the milk to coagulate. In this process the milk moves well so that it mixes well and it is left to rest between 30 and 45 minutes until the rennet has its effect.

First cut by hand of the fruit set

Here I am observing how the milk curd is cut or broken with the hand

• Third step: Once the curd is ready, we cut it carefully with the hand so that it gives off the serum and leave some time until it settles, to then take part of the liquid or serum.
• Fourth step: Proceed to remove the curd, place it in a bowl and add the salt, the curd is moved by hand and let it rest again.
• Fifth step: Cut again with the use of knives or thin pallets, until forming several small pieces and leave until it absorbs the salt.
  
  
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  Curd run-off

• Sixth step: The pieces of the curd are taken out and placed in perforated molds to drain and drip the whey and salt. In modenes it will remain for 24 hours.
Molds to place the curd:


• Seventh step: The next step is to remove the cheese from the mold and to bathe them with well-salted serum and put it back in the mold for a period of 3 days.
• Eighth step: After 3 days in the mold, remove them and proceed to wash them well until the salt is released.
• Ninth step: remove the cheese from the mold and wash it well and ready to eat.

SourceMy thanks to my neighbor who explained to me in his business, everything related to the elaboration of the cheeses. I hope this information has been of great benefit to all my friends steemians, greetings to all.

REFERENCES: This is a subject of original content.


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Posted from my blog with SteemPress : http://oscarcede.vornix.blog/?p=70

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