tag:blogger.com,1999:blog-982225847761052856.post827056464260487777..comments2024-03-28T04:13:32.803-07:00Comments on Flavors of Brazil: RECIPE - Rennet Cheese (Queijo Coalho)Jameshttp://www.blogger.com/profile/01255924506325269884noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-982225847761052856.post-91350808524379568812022-08-29T01:33:03.463-07:002022-08-29T01:33:03.463-07:00Watch your favorite Doramas Teleserye, Doramas TV ...Watch your favorite Doramas Teleserye, Doramas TV Shows online for freedoramasflix.athttps://www.blogger.com/profile/14463013340543053110noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-39700417193343580242022-04-07T07:12:48.873-07:002022-04-07T07:12:48.873-07:00Thanks for shring this amazing recipe.Can you plea...Thanks for shring this amazing recipe.Can you please share the recipe text on <a href="https://playapkpro.com/gb-instagram-apk/%22" rel="nofollow">gb instagram</a>.It will got viral.praakhttps://www.blogger.com/profile/05252021790458727055noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-75830838921527509112016-11-13T19:17:01.495-08:002016-11-13T19:17:01.495-08:00I have been following the recipe, but after adding...I have been following the recipe, but after adding the rennet, the milk didn't coagulate. Any thought?<br />Thank you!MLhttps://www.blogger.com/profile/06767691594605989250noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-28545896816680398632016-07-28T07:09:50.323-07:002016-07-28T07:09:50.323-07:00Can you half the ingredients without issue to crea...Can you half the ingredients without issue to create a smaller quantity of cheese? (I would assume so, but know nothing about this!)Ian Stanleyhttps://www.blogger.com/profile/02697705500282242965noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-75671123730480364312016-05-03T03:36:51.440-07:002016-05-03T03:36:51.440-07:00Reviving old post, just wanted to say thank you, I...Reviving old post, just wanted to say thank you, I'm BR living in US, can't find Queijo Coalho here and I didn't try to do this recipe yet, but I'll definitely will give it a try, so, thanks!Anonymoushttps://www.blogger.com/profile/05524009844660725733noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-29786936471149301362012-11-04T12:08:56.549-08:002012-11-04T12:08:56.549-08:00is there any reason you dont use a cheese culture ...is there any reason you dont use a cheese culture for the this cheeseAnonymoushttps://www.blogger.com/profile/07074675004752369606noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-11691996115034314452012-06-19T06:13:41.805-07:002012-06-19T06:13:41.805-07:00I truly like to reading your post. Thank you so mu...I truly like to reading your post. Thank you so much for taking the time to share such a nice information.<br /><a href="http://cheeseandyogurtmaking.com/" rel="nofollow"><b>cheese making supplies</b></a>Luke Dolbyhttps://www.blogger.com/profile/12017541827065580160noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-5860006649779601662011-10-25T06:09:21.498-07:002011-10-25T06:09:21.498-07:00Hi - Thanks for the comments and thanks for return...Hi - Thanks for the comments and thanks for returning to tell us about the final result in terms of salt. When I've eaten queijo coalho here in Brazil I've noticed that sometimes it's saltier than other times, but it always has a fair quantity of salt - a bit like the situation with feta cheese.<br />JAMESJameshttps://www.blogger.com/profile/01255924506325269884noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-29785732926278270932011-10-24T18:35:32.662-07:002011-10-24T18:35:32.662-07:00In my previous comment, I said I thought the chees...In my previous comment, I said I thought the cheese was too salty. After pressing it and letting it age for several days, it became very flavorful. Still salty, but not in a bad way. Thanks for the recipe.Gnomadhttps://www.blogger.com/profile/12850295554745917688noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-49116068912893058782011-10-21T09:14:51.406-07:002011-10-21T09:14:51.406-07:00Hi.
I followed your recipe above for the Queijo C...Hi.<br /><br />I followed your recipe above for the Queijo Coalho cheese. It came out very very salty. Is it supposed to be that way? I think 100g of salt is probably too much. I'll probably use half that amount if I try this again.<br /><br />I was also confused why it was necessary to drain the whey, then add 1 qt back again. Usually with cheesemaking you want to get as much whey as possible out. I expected it to run right out again during pressing and hopefully remove some of the salt in the process, but it seems to mostly be incorporated into the cheese. I'll know more in a couple days after I continue to press and let it ripen some more.<br /><br />Thanks for posting the recipe.Gnomadhttps://www.blogger.com/profile/12850295554745917688noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-73560714804283007822011-05-06T06:34:25.268-07:002011-05-06T06:34:25.268-07:00Thanks for the comment, Carlos. Let me be one of t...Thanks for the comment, Carlos. Let me be one of the first to welcome your bride-to-be to Fortaleza. I'm sure she'll love it here. And I'm happy that she's finding Flavors of Brazil useful in adjusting to Brazilian culture.<br /><br />JAMESJameshttps://www.blogger.com/profile/01255924506325269884noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-9883327605792850572011-05-05T16:29:42.700-07:002011-05-05T16:29:42.700-07:00Man... I'm brasilian, living in Fortaleza as w...Man... I'm brasilian, living in Fortaleza as well, and by December there will be another foreigner living here, and loving my city and my culture: My soon-to-be wife! An asian who is leaning about brasilian way of cooking by reading what you have written so far... and, by the way, she loves your blog. Thanks for the recipies!!!Carlos Chttps://www.blogger.com/profile/01128207540929999875noreply@blogger.com