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Como amasar la cuajada del Queso de mano Venezolano

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Recipe Information

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Video-Specific Recipe

Queso de Mano Venezolano

Cultural Context

Originating from Venezuela, Queso de Mano is a beloved cheese known for its unique texture and flavor. Traditionally made by hand, this cheese is often enjoyed with arepas or as a snack. It holds cultural significance as a staple in Venezuelan households, often made during family gatherings and celebrations. Today, it has gained popularity beyond Venezuela, with variations appearing in Latin American cuisine.

VenezuelanVEmain
30 min
easy
4 servings
Servings4
4 cups milk
1/4 teaspoon rennet
1 teaspoon salt
1/4 cup vinegar
1/2 cup water
2 tablespoons cornstarch
1/2 cup cream
2 tablespoons butter
1 teaspoon chili flakes
1 tablespoon herbs
1 teaspoon spices

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, soy milk is often cheaper.

rennet

🥗Healthier: vegetable rennet

💰Cheaper: lemon juice

Vegetable rennet is suitable for vegetarians, lemon juice is a more accessible option.

salt

vinegar

💰Cheaper: lemon juice

Lemon juice can be used as a substitute for vinegar in curdling.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess.

1

Make the mozzarella ball and make it shiny.

2

Put the mozzarella ball in the mold and press to keep it round.

3

Knead the cheese until ready and then put it to cool.

4

Cool the cheese in ice water.

5

Knead the cheese to form layers and shape it into a ball, turning it inwards.

6

Put the shaped cheese in the mold and knead to form a disk.

7

Stretch the curd to make it as shiny as possible.

8

Note that this batch of cheese will be smaller due to less curd.

Cooking Techniques

curdlingkneading

Equipment Needed

moldice water

Spice Level:

🌶️🌶️🌶️

Allergens

milk

Also Known As

Venezuelan Hand CheeseQueso de Mano

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