Question

Una receta de como se hace el queso
En Ingles con Voz passiva

DOY CORONITA.​

Answer 1

Respuesta:

There are a series of phases that must be carried out for the artisan production of a cheese: coagulation, cutting, draining, pressing, salting and maturing. The end result will be a natural, healthy product with a unique and special flavor.

Explicación:

Espero te ayude

Answer 2

Respuesta:

Prep time: 5 minutes, plus refrigeration time

Cooking time: 22 minutes approx.

Quantity: 1 cheese of 315 grams

Ingredients

2 liters of liquid pasteurized milk (not long-life or vegetable milks)

75 grams of plain yogurt or sour cream (optional)

1/4 cup white vinegar or lemon juice (or a little more, see notes)

1 teaspoon salt

preparation:

In a large enough stainless steel pot, place the milk and heat over medium heat until small bubbles start to appear that go up the edge of the milk and smoke begins to come out, indicating that it is almost going to boil, around 22 minutes.

When the milk is hot, but has not yet reached the point described in the previous step, take 1 cup of milk and add the yogurt or sour cream and mix.

When it reaches the time of 22 minutes, and the milk is about to boil, add the milk mixed with the yogurt or cream and the lemon juice or vinegar.

You will see how immediately the milk separates forming the curd, a yellowish serum will be separated from the curd.

Remove the pot from the heat, remove the curd with the help of a perforated spoon or strainer. Drain the product by placing the curd in a strainer lined with clean canvas; you can also use a fabric strainer

Place the curd in a cup, add the salt and mix with your hand or a fork. At this point you can leave it lumpy, like a ricotta or continue to the next step of pressing it to have a firmer cheese. In this step you can also add herbs, paprika, sweet pepper or other ingredients to "dress it up"

To press the cheese, twist the strainer or the canvas, to remove the serum and to take shape; the more pressure when pressing it and the draining time, the firmer the cheese will be.

When the cheese is at room temperature, wrap it in plastic, make it tight and if you want, you can place it in a container so that it takes a round or square shape, as you wish. Refrigerate for at least 24 hours. Serve and enjoy

Notes:

When adding the lemon or vinegar, the milk should be cut immediately and the yellowish liquid should be seen, if this does not happen, you must add a little more acid to make the milk separate well.

Explicación:

espero te sirva