Receta Queso de Mano Venezolano | #andrescooking

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.

Heat milk in a large pot over medium heat until it reaches 190°F, stirring occasionally.

Remove from heat and add vinegar, stirring gently to curdle the milk.

Let sit for 10 minutes to allow curds to form.

Line a colander with cheesecloth and pour the curds into it, allowing whey to drain for 15 minutes.

Rinse the curds under cold water to remove acidity and drain well.

Transfer curds to a mixing bowl and add salt, mixing thoroughly.

Knead the curds by hand until smooth and elastic, about 5-7 minutes.

If desired, incorporate herbs and spices during kneading for flavor.

Shape the cheese into a round or oval form and wrap in plastic wrap to maintain shape.

Refrigerate for at least 2 hours before serving.

Cooking Techniques

Spice Level:

Allergens