Fuente
Nací en una familia de bajos recursos pero en una época donde todo era más sencillo y a la hora de comer cualquier cosa era buena, entre esas delicias sencillas recuerdo el queso de mi abuela.
Sencillo, fácil de hacer, lo supe muchos años después, y acá les dejo la forma que ella lo hacía.
Echaba un litro de leche de vaca pura, sin pasteurizar, en esa época era fácil ya que la vendían de esa manera y la ponía a hervir a fuego medio, revolviéndola constantemente para que no se pegara, cuando comenzaba a hervir le agregaba 2 cucharadas de vinagre, también sirve zumo de limón y le bajaba la intensidad del fuego.
Fuente
Cuando comienza a cuajarse y a separarse en trozos sólidos la retiraba de la candela.
Unos cinco minutos después, cuando ya la mezcla estaba reposada tomaba un colador, le ponía una tela e iba echando la mezcla allí para que el suero se separara, luego la cuajada que era al que quedaba en el colador le agregaba sal, la echaba en una lata de leche y la metía en la nevera.
Unas horas después ya estaba listo, a veces usaba latas de plástico que en ese entonces eran escasas donde venía la crema de arroz.
Fuente
I was born into a low-income family, but at a time when everything was simpler and when it came to eating anything was good, among those simple delicacies I remember my grandmother's cheese.
Simple, easy to make, I learned many years later, and here is how she made it.
Fuente
She poured a liter of pure cow's milk, unpasteurized, at that time it was easy because it was sold that way and put it to boil over medium heat, stirring constantly so it would not stick, when it began to boil she added 2 tablespoons of vinegar, also served lemon juice and lowered the intensity of the fire.
When it begins to curdle and separate into solid pieces, I would remove it from the fire.
About five minutes later, when the mixture was already rested, he took a strainer, put a cloth over it and poured the mixture there so that the whey would separate, then the curd that was left in the strainer, he added salt, poured it in a milk can and put it in the refrigerator.
Fuente
A few hours later it was ready, sometimes I used plastic cans which at that time were scarce where the rice cream came.
This cheese is quite easy to make. The outcome is beautiful.
Thanks for sharing.
Gracias por compartir una receta sencilla y útil, se ve delicioso el queso.
Feliz fin de semana!
Hi @moyita
Please, read this post, and our community rules. Thanks
https://peakd.com/hive-120586/@foodiesunite/engesp-suggestions-for-writing-posts-in-the-foodies-bee-hive-community
Thanks for the information, personally I do not prepare food recipes, I have only remembered some things from my city and region but without aspiring to be this.