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God bless this community greatly, and this day the Lord guide you along the paths of justice, today I want to share with you the elaboration of this delicious llanera butter as we know it in Venezuela or perhaps in other countries they will call it custard, it is super easy to prepare, so get to work.
Dios bendiga grandemente a esta comunidad, y que este dia el Señor los guíe por sendas de justicia, el día de hoy quiero compartir con ustedes la elaboración de esta deliciosa mantequilla llanera como la conocemos en Venezuela o quizas en otros países le digan natilla, es super facil de preparar, así que manos a la obra.
Lo primero que debemos saber de la elaboración de esta mantequilla llanera o natilla es que los únicos ingredientes que utilizaremos es el suero que se obtiene después de hacer el queso blanco de vaca, y obviamente necesitaremos luego sal.
The first thing we should know about the elaboration of this plain butter or custard is that the only ingredients that we will use is the whey that is obtained after making the white cow cheese, and obviously we will need salt later.
Paso 1
Vamos a poner una olla a calentar en nuestra cocina y vertemos el suero del queso, nosotros lo hicimos en un fogón en el campo.
Step 1
We are going to put a pot to heat in our kitchen and pour the cheese whey, we did it on a fire in the field.
Paso 2
Tenemos que esperar que hierva nuestro suero y como nos podemos dar de cuenta se le va haciendo una natilla a medida que esta a punto de hervir.
Step 2
We have to wait for our serum to boil and as we can tell it is making a custard as it is about to boil.
Paso 3
Cuando ya esta formada la natilla blanca, quitamos la olla del fuego y comenzamos a recoger la natilla blanca con un colador y a verterla en una olla mas pequeña
Step 3
When the white custard is already formed, we remove the pot from the heat and begin to collect the white custard with a strainer and pour it into a smaller pot
Paso 4
Una vez recogida toda nuestra nata la salamos a nuestro gusto con la sal, y luego de salarla nuevamente llevamos ahora la olla pequeña a la cocina para que se seque un poco el suero que le quedo a la natilla
Step 4
Once all our cream is collected, we salt it to our liking with the salt, and after salting it again we now take the small pot to the kitchen so that the serum that remains in the custard dries a little.
Y listo, lo único que resta es verter tu natilla en un envase y refrigerarlo, hemos terminado nuestra deliciosa mantequilla llanera que literalmente se come con muchas cosas, ideal para untar con galletas, pan, arepas y hasta comerla sola, espero les sea de provecho
And voila, the only thing that remains is to pour your custard into a container and refrigerate it, we have finished our delicious plain butter that is literally eaten with many things, ideal to spread with cookies, bread, arepas and even eat it alone, I hope it will be of benefit to you
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Bye Bye
That is amwazing. I always thought making butter are complex. Are all your products natural? you got them all from your cows?
Hello friend, God bless you, they are natural products, and very delicious, if they are obtained from our cows, any questions animate and ask me, I will gladly answer
That is really amazing. I have been thinking about having a farm in the future so its good to know about this.
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