ELABORACION DEL QUESO

Maestro:

Alumno: Moreno Barajas Mario Dante

Grado : 2 Grupo : A

Materia : Ingles

Centro : Sabes San Pedro De Los Hernndez

3 Parcial
 Cheese is a solid food made from curdled milk of cow, goat, sheep, buffalo,
camel or other ruminant mammals. Milk is induced to curdle using a
combination of rennet (or some substitute) and acidification. Bacteria are
responsible for acidifying milk, also playing an important role in defining the
texture and taste of most cheeses. Some also contain molds, both on the
outside and inside surfaces.

The only thing you need to make this cheese is milk , salt and some
type of acid like vinegar or lemon juice. The acid causes the milk to
settle, and when the cheese is compressed, the cheese is produced.

INGREDIENTS
4 litros (un galn) de leche
1/4 - 1/2 taza de vinagre o jugo de limn
1 - 2 cucharadas de sal
Otros ingredientes (hierbas, especies, etc.) al gusto

INTRUCTIONS

Heat the milk, stirring it so that it does not burn. Remove from heat and
add vinegar or lemon juice; Continue to stir the milk until it separates
into curds and whey. The curds are the white balls that will then turn
into cheese, and the whey is the remaining transparent liquid

Dissolve the salt in the same mixture. Pour the mixture into a thin cloth
like a cotton gauze and suspend it to drain. If you want to make the
cheese in a mold, you can put the mixing bag in the mold after 5
minutes, applying pressure to compress it. If you do not have a mold,
let the mixture drain for 6 to 8 hours.
TIPS

-Use a pot with the thick base. This prevents the milk from burning. ---
Beware of overpasteruized milk: yield less if it works; Or it may require
much more acid to set. The results may vary depending on the origin
and quality of the milk and the type of acid you use; The different acids
have their own flavor and you can please one more than another. Do
not be afraid to experiment. Be Creative: Add herbs and spices, onion,
pepper, anchovies, nuts ... whatever you find tasty. These ingredients
are added before leaving the cheese draining.

FRESH CHEES DETAILS

Milk is obtained by means of a procedure applied to pasteurized milk (such as
the one you buy in the market) in a coagulation caused by an acid medium,
which can be rennet, lemon juice or bacteria for gastronomic use. This acidic
medium facilitates that the lactose (sugars) of the milk of cow, goat or that
you use, turns into a lactic acid, beneficial for our organism