Buenos días compañeros, hace algunas días atrás mi ahijada preparo un queso y me invito a ver el proceso, aunque anteriormente ya lo había visto y había preparado uno, me intrigo mucho que ella solo tiene 10 años y sabe el proceso completo para hacer queso de cabra, es un proceso realmente y largo y creí que no lo podría hacer sola, sin embargo me equivoque y le quedo perfecto.
Good morning colleagues, a few days ago my goddaughter prepared a cheese and invited me to see the process, although I had seen it before and had prepared one, I was very intrigued that she is only 10 years old and knows the whole process to make goat cheese, it is a really long process and I thought she could not do it alone, however I was wrong and it was perfect.
Todo comienza ordeñando las cabras y colando la leche (yo aún estaba dormido mientras esto ocurrió), depositan la leche por 30 min aproximadamente en un recipiente grande y la dejan reposar para luego agregarle el cuajo.
It all starts with milking the goats and straining the milk (I was still asleep while this was happening), they put the milk for about 30 minutes in a large container and let it sit and then add the rennet.
El cuajo se utiliza para cortar la leche, y que se forme el queso, básicamente la sustancia contiene enzimas que hacen que el proceso cuaje la leche, solo se agrega en el recipiente se mueve con una cuchara y se espera unos minutos.
El cuajo se puede comprar en agropecuarias, de forma liquida o en polvo, también existe el cuajo animal que se extrae del mismo estomago de la cabra, aunque en una ocasión preparé un queso con una pastilla de cuajo bacteriano la cual es mucho mas fácil de manipular.
The rennet is used to cut the milk, and the cheese is formed, basically the substance contains enzymes that make the process curdle the milk, just add it in the container, move it with a spoon and wait a few minutes.
The rennet can be purchased in agricultural stores, in liquid or powdered form, there is also animal rennet that is extracted from the same stomach of the goat, although on one occasion I prepared a cheese with a bacterial rennet tablet which is much easier to handle.
Luego de 30 min o un poco mas, el queso ya se esta formando, solo hay que separarlo del agua que sobra y moldearlo. Para esto utilizaremos las manos bien limpias, para ir retirando poco a poco lo que conocemos como requesón.
After 30 minutes or a little more, the cheese is already formed, we only have to separate it from the water that is left over and mold it. For this we will use clean hands to remove little by little what we know as ricotta.
La idea de este proceso es retirar el agua que no forma parte del queso cuajado, solo hay que ir apretando poco a poco hasta separarlo completamente. Cuando tenemos todo compactado, lo colocamos en un pequeño trozo de tela limpio para terminar de retirar el agua y moldearlo.
The idea of this process is to remove the water that is not part of the curd cheese, just squeeze it little by little until it is completely separated. When we have everything compacted, we place it on a small piece of clean cloth to finish removing the water and mold it.
En el trozo de tela seguimos eliminando el exceso de agua que tenga, para esto apretamos y giramos la tela, para poder dejar el queso lo mas compacto posible.
In the piece of cloth we continue eliminating the excess of water that it has, for this we squeeze and turn the cloth, to be able to leave the cheese as compact as possible.
Ahora comenzamos a amasar el queso para agregarle sal al gusto, entre mayor cantidad de sal tenga y menor cantidad de agua, el queso se hará duro ideal para rallar.
Now we begin to knead the cheese to add salt to taste, the more salt it has and the less water, the harder the cheese will become, ideal for grating.
Finalmente lo moldeamos en un recipiente, sea cuadrado o redondo, lo dejamos reposar en un sitio y le colocaremos un poco de peso encima que haga presión, nosotros le colocamos una roca. Lo dejamos allí por 5h y luego lo podremos retirar y llevar a la nevera donde estará 2h mas.
Finally we mold it in a container, either square or round, we let it rest in a place and we will place a little weight on it to make pressure, we place a rock on it. We leave it there for 5 hours and then we can remove it and take it to the refrigerator where it will be 2 hours more.
Después de todo este largo proceso, tenemos nuestro queso de cabra listo para comer, 100% hecho en casa y preparado a nuestro gusto.
After all this long process, we have our goat cheese ready to eat, 100% homemade and prepared to our taste.
Esta experiencia la he visto y vivido dos veces, observado el proceso completo de elaboración y cambia según las personas, muchos hacen el queso a su manera pero los aspectos básicos se mantienen, algún día me encantaría preparar un queso de res, el proceso es el mismo, pero tengo la curiosidad y duda de saber como remueven el agua de estos quesos ya que son demasiado grandes, incluso de saber como los moldean.
Espero les haya gustado, nos vemos en la próxima.
I have seen and lived this experience twice, I have observed the complete process of elaboration and it changes according to the people, many make the cheese in their own way but the basic aspects are maintained, someday I would love to prepare a beef cheese, the process is the same, but I have the curiosity and doubt to know how they remove the water from these cheeses since they are too big, even to know how they mold them.
I hope you liked it, see you in the next one.
Wow!, would never have guessed that this is the process of producing cheese. Does this process apply to all kind of cheese
If it also applies to buffalo cheese or beef cheese, any cheese of animal origin.
Soy cheeses, for example, have a different process.
Ok, thanks
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