Zorana lives in Humble, Texas. We interviewed her a few weeks ago (click here) and in the interview she mentioned a type of Venezuelan cheese she makes. Several readers asked if she would be willing to share her recipe.
Zorana is one of the busiest people we know, but she immediately made the cheese, wrote out the directions, and took pictures of the entire process. We think she’s The Best in the West!
Zorana’s Queso Llanero
Description:
Originally, this cheese was made in the Llanos of Venezuela, also known as the low-lying plains of the Orinoco Basin, which occupies 1/3rd of Venezuela. Annual temperatures can range from 65F to 96F.
This is a semi-hard to hard cheese – high in salt content and slightly acidic, typically made from cow’s milk (Criollo Limonero, Carora, Pardo, Holstein and Jersey). It is a cheese that can be grated, cut in cubes, pan fried, or grilled. It can be used over pastas and salads. But ultimately, it is best when eaten with Arepas or Cachapas.
This recipe has been adjusted from the original. Normally, it is made with non-pasteurized milk and the whole process from warming the milk to maturation is done while temperatures range from 80F to 95F. These practices are not acceptable under the regulations of the USDA and FDA. Therefore, we must make this cheese with pasteurized store-bought milk so we can create a safe way to eat it.
Ingredients:
2 gallons of whole milk (not ultra-pasteurized)
16 oz of whole milk to make day-old whey (7 oz (200 ml) day-old whey)
single strength liquid rennet. Follow your supplier’s instructions
salt for brine: 2.1 lbs
whey for brine: 5 qts
calcium chloride (for pasteurized milk). Follow your supplier’s instructions
Equipment:
thermometer
measuring spoons and cups
knife to cut curds
ladle or large spoon
small sieve
larger colander
cheese mold
large container for salt brine
cheese press and 10 lbs weight
Step 1: Preparing day old whey
1 or 2 days prior to making your cheese, make your day-old whey. Using 16 oz of whole milk, warm up the milk to 90F (32C), add calcium chloride and rennet, cut the curd, stir and save the whey. You need approximately 7 oz (200 ml). Store this whey on your kitchen counter for 24 hours (or up to 48 hrs).
Step 2: Heating and acidifying the milk
In a double boiler, begin to heat 2 gallons of milk slowly to 95F (35C). Add the calcium chloride if using pasteurized milk and stir well for 1 minute.
Add 7 oz of day-old whey and stir well.
Once you have reached your target temperature of 95F (35C), allow the milk to acidify for 45 mins.
Step 3: Coagulating with rennet
In ¼ cup of spring water, dilute the single strength liquid rennet. Add to milk and stir gently for 1 minute.
Allow the milk to sit still for 45 minutes to develop the curd. The milk should still be kept as close as possible to 95F (35C).
After 40 minutes, confirm that you have a clean break. If needed, wait an additional 10 minutes.
Step 4: Cutting curds to release the whey
Cut the curds vertically into 1″x 1″ squares. Wait for 5 minutes.
Then, cut the curds horizontally to the same size (or as close as possible). Wait for 5 minutes.
Then, carefully start stirring the curds.
Step 5: Cooking the curds
Keep the curds at 95F (35C) for the next 90 minutes. Slowly and carefully stir the curds every 10 minutes. The final curd should be small and strong enough to pinch it with your fingers.
Step 6: Removing and saving the whey
Allow 5 minutes to let the curd settle down.
Slowly start removing the whey by placing a colander inside the pot and scoop out as much whey as you can. Save your whey because you will need it when it is time to salt the cheese.
Then, the fun part begins. Remove all jewelry and your watch from your hands. Then wash both hands and arms with water and soap. Spray your arms and hands thoroughly with a water/vinegar mixture. Dry your hands and arms well and start the smashing of the curd process.
Slowly, with your hand, press the curd mass down. When you feel the curd is giving you some resistance, start from the top again. This process takes a while – be patient. Then, remove more whey as noted before. Continue pressing the curd. This process will go on for some time until you end up with a solid curd mass at the bottom of your pot.
Once you see that there is little whey at the bottom of the pot, you can then transfer the curd mass into a colander to drain by itself for another 60 minutes.
Step 7: Salting
Make a 20% salt whey brine. Add 5 qts of the whey and mix 2.1 lbs of non-iodized salt. Stir well until the salt is fully incorporated.
Take the curd mass and cut it into 1″ x 1″ cubes.
Add the cubes to the brine and stir.
Then, place a large plate on top of it to hold down the curds. Let the curds brine for 12-15 minutes. This is a salty cheese, but here you can determine how salty you really want it.
Step 8: Forming and pressing
Remove your brined curds and transfer directly into the cheese mold. You will not need cheesecloth for this cheese.
Press your cheese at 10 lbs for the first hour.
Then, take out your cheese and carefully flip and press at 10 lbs for 24 hrs.
Step 9: Aging
Remove the cheese from the mold and cut the edges if necessary.
Coat your cheese with some vegetable oil and add salt to the exterior of the cheese.
On your kitchen counter, place cheese on a drying rack and allow the cheese to continue drying for 2 days at room temperature.
Flip every 6 hours.
Then, this cheese is ready to be eaten.
This is considered a fresh cheese and it should be eaten within a week. Once dried, you can place it in your fridge inside a ziplock bag for storage or you can vacuum seal it.
GWYN QUILLEN says
Thank you! I’m looking forward to making this. Does this cheese freeze well?
Aline LaForge says
Thank you for taking the time to provide us with the illustrated and detailed recipe Zorana. I love the tactile process of reducing the curds and look forward to making this cheese. Yum!
Jonathan Butlin says
Fantastic recipe! Thanks a lot Zorana – muchas gracias! Next time I have a free weekend I will give this one a try
Ricki Carroll says
Zorana muchas gracias. Your cheese making is inspirational for so many, your sharing is kind and generous. Your replies to other cheese makers are wise, gracious and encouraging. You are a natural teacher. I thank you so much for sharing your recipe for this special cheese and for taking the time to answer peoples questions. Many blessings to you.
In Peace, Love and Queso! Ricki
Maria says
Interesante, poder contar con un tutorial de como hacer queso.
Zorana Marquez, con generosidad lo ha compatido.
Gracias cheesemaking.com
Ya me atrevo!
Moleros says
Great job Zorana , it feels good to see our Venezuelan cheese here !!!! Congratulations
Thank you!! I am very excited to share how delicious our cheeses can be!
I always wanted to make cheese using whey for culturing so I really appreciate your recipe! As for that 7 oz whey to be used, can it be whey from a previous cheese I made the day or two before — either a mesophilic one like brie or a thermophilic like gruyere, which would contain some cultures from those cheeses? Or is it better that this whey be made without any culture, like specified in your recipe? (I see that these questions were already asked above by Rebecca.) Also does the whey have to be ONE-day old (not more)? If using previous whey from some previous cheese I made (if that is acceptable), can I freeze the whey while fresh, and defrost it for usage, or that wouldn’t work well? Thank you.
I’ve made this type of Venezuelan cheese, and the type of cheese and it’s whey doesn’t matter as much. You’re using whey for this cheese to achieve some acidity, which is characteristic of this cheese.
Thank you so much. It helps to know the role of the whey, which will help me what I could do/modify.
Hi HF,
Here are my answers. 1. For this fresh cheese my recommendation is to stay with the natural cultures produced by the milk you have. If you have a whey with added mesophilic or thermophilic cultures you might end up with a different flavor and texture profile. 2. I would also recommend staying within the 1-2 days for the whey. This is to keep it safe for eating. Sometimes whey can go rancid and spoil your cheese if not kept in the correct conditions. 3. I have never used frozen whey. But you can give it a try. My concern would if the cultures will do the work as if they were fresh.
Thank you so much for your detailed reply, Zorana! Also, do you not recommend making this cheese with raw milk?
Hello! My recommendation is not to use raw milk. The reason is for making it safer to eat. I have made it with raw milk but I only share with my family. I know they can handle it 😊
Thank you so much Zorana!
Yum!
Hello! It is delicious!! Easy to make and it can be eaten with some types of foods.
Amazing! Thank you, Zorana, for sharing this recipe and all the step by step instructions. You are an inspiration.
Carmen
Hi Carmen, Your welcome! I love sharing information. Thank you for your kind words!.
This is a wonderful job of documenting the cheese making process. Kudos!
Hi Greg, Thank you! It was so much fun documenting it.
Absolutely wonderful. It is so inspiring to see other folks that make cheese doing such a wonderful job. I plan on spreading my wings a little more this year in cheese making and this interview makes me want to get up and “get er done” Thank you Zorana and New England Cheese/
Hi James,
Thank you!, This is your year!! Get in there and make some delicious cheeses! I am glad I have inspired you!
Greetings, Zorana!
Thanks for the wonderful recipe! I have been wanting to explore more “natural” methods of cheesemaking.
My questions are:
I know you say to follow manufacturer’s instructions with the Rennet, but for 2 cups of milk (to make the whey) do you recommend a drop or two?
And is it possible to use whey from a cheese one just made? Or is it better to start with a fresh batch.
Any recommendations for what to do with the curds left over from making the 7 oz. of whey? I know they are just a little bit, but still…I hate to waste anything! Can one just throw them into the main pot when those curds are ready?
Thanks for your effort to put this recipe together…it really is a lot of work! You did a beautiful job!
Good morning Rebecca and thank you!. Here my answers to your questions. 1. A drop or two would be sufficient to set a curd on the 2 cups of milk. But make sure you dilute the rennet with a 1/4 cup of spring water. 2. You can use whey from other cheeses as long as you have not added cultures to it. You want to capture the natural cultures that are in your milk. 3. In regards of the leftover curds, I recommend draining them out and then make a soft cheese spread with some fresh garlic, lemon zest, Italian herbs, salt and pepper. This can be enjoyed with some bagel or a cracker. 4.I wouldn’t add them into the pot to make the final cheese. These curds will have a different consistency and flavor.