Queijo Minas temperado muito fácil de fazer! Receita da roça 🧀🧀 | Queijo Minas temperado muito fácil de fazer! Receit da roça 🧀🧀 | By Dicas do Vander | Hey guys how are you all ? Today I'm here to make a seasoned minas cheese for you. I have this little drum here, I just grabbed six liters of milk from a friend of mine. We gone put that milk in here in that basin. The milk is still lukewarm, people. And I have here o this coagulant here o of this brand here what you can see you only need a cap there were many people that in the previous video in which I made a fresh cheese minas who asked the brand this is a great brand for real zar your own cheese so you open this here and use only a cap of that coagulant. And then you can add a cup of salt. Refined salt. A lot of people say, oh my, but it's too salty. That's six gallons of milk everyone. And a lot of that salt is going to be thrown away with the syrup. And it will only be the pasta, okay? we gon put this salt here then I put the salt, let's stir this here and let this milk coagulated so that we can follow up our recipe of this seasoned Minas Cheese. In a little while then. So I just left the milk here oh sobbing for about an hour now I covered it because of the incessations, the milk has coarse, you can see it, oh, now we're going to break it down to separate the dough from the whey. Break it in a very smooth way and then let it rest a little more to separate the dough from the bun. Guys, if you like minas cheese whether it's fresh or seasoned comment, share with us, I will be very grateful for sharing and for the questions of each one. I intend to reply to everyone Do You See It ? You already start to see the serum immediately or separating it from the dough or just look here is the serum. Do you see it people? Much of the salt goes away in this serum, this serum I intend to throw to our pigs here in the roça. I broke it and I'm going to let it rest for about thirty to forty minutes to then separate the serum from our dough, so I left it here covered with co. I'm going to remove a cloth This cloth, people, you can see. Either it has separated or our dough has separated the serum. We're going to remove this serum in this way. A campuquinha here, a mug you can remove all the serum oh This here is the serum that eliminates a lot of the fine salt too, okay people? That's why the cheese ends up not so salty. I'm going to remove this here and then I'll show you how it turned out. Just the dough to report this later. So guys, I've already separated here the serum of almost all the serum of our dough. I have here a shape and a shallow prinho to start informing this our cheese. I'm going to add here people a little oregano, oregano to taste. I'm going to put also dehydrated pepper but you guys can use dried tomato you guys can use dehydrated salsa I like it here with just the pepper and oregano you guys can use it like I said dried tomato you can use dehydrated parsley fine herbs and there we go let's mix it here people o with your hands you can form before you even put the seasoning to make a simple normal cheese a fresh mina cheese is what everyone likes in case you don't want your cheese seasoned but today we decided to make it r a seasoned cheese a request from many friends here let's take our shape put it here on the table and with your hands you take a portion Go fix it at the bottom of that shape. Here o my people o. You gonna fix it that way And it's squeezing a little like this, with the shores of your fingers to be able to sleep better and our chin is very compact. Start giving a little excess of serum at the bottom of the plate. With the spice, you go back to the basin and continue to give sequence putting it in the same way I told you. Look at it, people. So guys, here oh, I'm finishing to inform all my cheese, I have already informed oh, as you can see, it's practically very dry oh, every hour if you give a little of that soil you discard one in an hour for three times, it would be a peri odo of three little time. You put it in the fridge, then for another hour and a half and our cheese is ready. And then I'll show you our ready cheese, our seasoned cheese. So, I have already removed the cheese from the fridge, I have washed it too, I have washed our cheese, now we're going to disform it here oh, just lift this our form and look how wonderful this cheese is, I'm going to cut this cheese in half guys pr for you guys to see better. Look at this wonderful cheese. So guys you can do it that way here oh, cut like this, put it on a stick that you can serve your friends with a small snack, a strip of taste, it's delicious that seasoned cheese So, tell me which city you are watching us from so I can send a hug to you guys. I'd like to send a hug to Dalva Venancio de São Gonçalo in Rio de Janeiro. Hugs to u darling Look how wonderful it is So guys this was today's video. Hope you guys enjoyed and can like comment and share Sending a hug to all
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