Queso fresco casero

Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Queso fresco casero. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Queso fresco casero is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It's enjoyed by millions daily. They're fine and they look fantastic. Queso fresco casero is something which I have loved my whole life.

Many things affect the quality of taste from Queso fresco casero, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Queso fresco casero delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Queso fresco casero estimated approx 48horas de proceso.

To get started with this particular recipe, we must prepare a few components. You can have Queso fresco casero using 3 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Queso fresco casero:

1. 6 litros leche
2. 1/4 de cucharilla de cuajo
3. Sal

Instructions to make to make Queso fresco casero

1. Ponemos a calentar la leche no más de 30 grados
2. Sacamos la leche a un barreño o a un utensilio cómodo para poder trabajar ahí es donde pondremos el cuajo. Lo removeremos bien para que se introduzca bien con la leche, yo le doy con una cuchara de madera
3. Pasada una hora le daremos unos cortes para que suba el suero y lo dejamos 15 minutos que vaya saliendo el suero. Yo el suero no lo tiro, lo empleo para otras recetas
4. Una vez sacado el suero le doy unos cortes de unos seis centímetros aproximadamente horizontalmente y transversalmente y le pongo la sal
5. Lo dejo reposar doce horas, saco el suero que haya podido salir, lo voy trabajando y lo rectifico de sal, una vez ahí lo pongo en unas gasas y lo cuelgo o lo coloco en unos moldes con agujeros, si lo pongo en moldes le pongo peso y así hasta el día siguiente
6. Pasadas las 24 horas lo saco del molde y listo para comer. Está de rechupete y os aseguro que os gustará, más que el de la tienda
7. Consejos si veis que a los 15 primeros minutos no os a cuajado podéis echar un poco más de cuajo a veces las marcas.
8. Luego la leche no debe de hervir pues no hará su función el cuajo. Yo intento utilizar cosas que tengo en casa para los moldes como el de la Thermomix o un tupper y hacerle agujeros intentando buscar soluciones.

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So that's going to wrap this up for this special food Step-by-Step Guide to Make Perfect Queso fresco casero. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!