Easy Jojoto cheese recipe

The Venezuelan cheese is a magnificent Creole sweet who likes everyone, its flavor runs through every corner of Venezuelan geography … Never lack in celebrations! This time RestaSgratis brings for you an ideal recipe for any celebration, a Caribbean delicacy: Jojoto cheese easy to do. This dessert has the charm of the most representative grain of the Latin American collection. The most outstanding feature of the house of Jojoto Casero is its soft texture to the palate, creamy like butter but something porous. For many people, corn or jojoto cheese has attributes that resemble flan, who are attributed to their influence. Others point to Spanish roasted milk. In Venezuela, this dessert is won the name of Quesillo for the similarity it has with fresh cheese, given to its porous texture. Although Jojotos flan is traditional on birthdays in Venezuela, he tastes at any time of the year. Be celebrations, meetings or as dessert at any meal of the day. Don disappoint you!

Easy jojoto cheese ingredients:

1. First cook the corn. You choose if you prefer the short or long step. In the short you can use canned sweet corn (or corn cream). You open the can, you drain, rinse it just a little under the tap and you drain again. If you use corn cream, you don need to drain. Reserve. Now, the long, more annoying but more natural step. Peel the cobs, remove the hairs (beards), wash and describe with a knife. Throw the grains inside a casserole, pour water to cover them completely. Add 2 tablespoons of sugar, so the flavor will be sweeter, more similar to canned. Let cook for about 20 minutes or until the grain is tender and crispy, soft enough to press but not soft. The cooking time is approximate, as it varies according to the class of corn and its maturity. If the corn is fresh and sweet, it is cooked faster. Subsequently, drain the grains, using a strainer. Then, place them on absorbent paper or a clean towel and wait 30 to 60 seconds, before booking.

Trick: You can break down the cob at first and then cook the grains or cook the cob first and then break down.

2. deposit the corn grains inside the blender. (whether boiled or can) and processes until a homogeneous paste is achieved. Add a little cooking water if you need it.

Trick: If you use the boiled grains, you must strain with a very small metal grid the cooked corn paste. Then, you discard the segments and reserve what is obtained. You can also wait at the end of the recipe to strain and discard the segments. But

3. Organize your work space to prepare this delicious cheese recipe of Venezuelan Jojoto. Measure or weigh the ingredients and place them in bowls. If the eggs are in the fridge, they are 30 minutes in advance, until they are atmosphere, separated the egg yolk and reserve both separately. It prevents Clara from falling yolk particles or shell. Open the can of condensed milk and pour its content inside a bowl, reserve. Use the empty can of the condensed milk to measure the whole milk, then deposit in a bowl and reserve.

4. Pour the whites in a bowl, semi-profundo. Beat patiently in an envelope from top to bottom, until the snow point is achieved. Remember that it is not about mixing but of airing the whites. When they begin to climb, add a pinch of salt. You will know that the mixture is ready if you see peaks on the rod.

Trick: Use a clean and dry container, without a trace of fat.

5. Add egg yolks and remove until they join the mixture perfectly. It is important for the final consistency of the corn cheese always mix the ingredients very well.

6. incorporates corn paste, condensed milk, whole milk and cheese.

Trick: Each ingredient must add it separately and little by little and integrating very well.

7. Deposit the sugar inside a saucepan and then add the water, over high heat. When you see the first bubbles, you must monitor the liquid candy or can burn. When he begins to get blond, remove the saucepan holding it by the handle. Be very careful not to burn you. When the candy, look totally happily, you can remove it. The caramel is the main presentation of our jaw quesillo cake.

8. Pour the caramel in the cheese (flanera). Here you have two options, leave the caramel only in the background or extend it the internal walls of the mold. If you like the second option, turn the mold until the caramel permeates the interior. Be very careful not to burn you with the caramel. Close the cheese, it is important that water never falls to the mixture. Prepare the water bath is very easy. Simply look for a large pot and place the flanera inside. Pour water into the large saucepan, to cover only 3/4 part of the flanera. Try that the quesillera floats and never touches the background. It from the sweet corn flan to cook approximately an hour and a half. At the time, check the cooking. How do you check that the cheese is cooked or not? Put it with a stick or a knife and if it comes out dry, but if you get wet you must wait longer. When the Venezuelan cheese is at its point, turn off the fire. Take out the flannel from the pan and let it rest, until it reaches room temperature. Then, refrigerate 5-12 hours. After the time unmold and … to taste!

9. Optional: You can prepare some caramelized jojotos grains to decorate. You just need to cook a syrup and then add the tender corn can. Wait for the syrup to permeate the grains and … ready! This original corn cheese has a potentiated flavor. The American grain by essence gives this traditional dessert a unique and very representative seal of Latin American cuisine.

10. Test This creamy delight! Travel to the stove to the American continent. It tastes the sweetness of corn, represented in this wonderful dessert, in the best Venezuelan style. Dare to prepare this original recipe! I look forward to the result of your creation … Don forget to send a photo of your cheese of Jojoto!