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Costeño Cheese
Costeño cheese is a dairy product from the Colombian Caribbean Region. It is fresh (or blanco), soft, and salty. Some harder varieties have more salt. Production Raw milk is separated into solid curds and liquid whey by adding rennet, whey is separated, curds get hard, salt is added and then heated. A wooden bowl container called sereta and a press are used in the preparation. See also *Arroz de lisa * Suero atollabuey * Butifarra Soledeñas *Bollo Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine ( Tamal de maíz solamente ) and Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbe ... References {{DEFAULTSORT:Costeno cheese Colombian cheeses Colombian cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venta De Queso Costeño
Venta may refer to: Architecture *Venta (establishment), a Spanish typical inn generally located in unpopulated and remote rural areas. Places *Venta (river), a river in Lithuania and Latvia *Venta (city), a city in Lithuania *Venta (village), a village in Lithuania *Venta (catamaran), ''Venta'' (catamaran), a 1973 Latvian catamaran *''Venta'', Common Brittonic for "market" or "town" in Iron Age Britain, used particularly for: **Venta Belgarum (Venta of the Belgae), the Roman town of Winchester in England **Venta Icenorum (Venta of the Iceni), the Roman town of Caistor St Edmund in England **Venta Silurum (Venta of the Silures), the Roman town of Caerwent in Wales People *Javi Venta (born 1975), Spanish footballer *Krishna Venta (1911–1958), American cult leader See also * La Venta (other) {{disambiguation, surname, geo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz De Lisa 2 - Barranquilla
Rice is the seed of the Poaceae, grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the Food energy, calories consumed worldwide by humans. There ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caribbean Region (Colombia)
The Caribbean region of Colombia or Caribbean coast region is in the north of Colombia and is mainly composed of 8 departments located contiguous to the Caribbean. MEMO: Natural Regions of Colombia Memo.com.co Accessed 22 August 2007. The area covers a total land area of , including the in the and corresponding to approximately 1/10 of the total territory of Colombia. The Caribbean region of Colom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Blanco
Queso blanco (), literally ''white cheese'' in Spanish, can refer to many different kinds of cheeses whose only common trait is their white color. The specific cheese referred to depends on the region. Production Queso blanco is considered one of the easier cheeses to make, as it requires no careful handling and does not call for rennet or bacterial culture. It is usually made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours. Such cheeses are also known as "bag cheeses," as the curds are normally hung in a bag of cheesecloth to drain. Many Mexican home cooks make their own instead of purchasing it; when made for the evening meal, it is often prepared in the early afternoon and left to drain until evening. As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out. Common uses Queso blanco and queso fresc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raw Milk
Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life. Proponents of raw milk have asserted numerous supposed benefits to consumption, including better flavor, better nutrition, contributions to the building of a healthy immune system and protection from allergies. However, no clear benefit to consumption has been found, and the medical community notes there is increased risk of contracting dangerous milk borne diseases from these products substantial evidence of this increased risk, combined with a lack of any clear benefit, has led countries around the world to either prohibit the sale of raw milk or require warning labels on packaging when sold. In countries where it is available for sale, its availability and regulations around its sale vary. In the EU, member states can prohibit or restrict the sale of raw milk, but it is not banned outright; in some member ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose peptones. Composition Whey protein is the collection of globular proteins isolated from whey. The protein in cow's milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~48-58%), alpha-lactalbumin (~13-19%), bovine serum albumin (~6%)(see also serum albumi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of milk. Cleavage causes casein to stick to other cleaved casein molecules and form a network. It can cluster better in the presence of calcium and phosphate. This is why those chemicals are occasionally added to supplement pre-existing qu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz De Lisa
Arroz de lisa (mullet rice) is a traditional Colombian cuisine dish from the Atlantic (Caribbean Sea) coast. It is cooked with mullet, a sea fish found in brackish waters, like those at river mouths. In addition to the mullet which are usually dried and salted previously, the rice contains vegetables (e.g., onion, ají dulce, onion), and spices (e.g., paprika, cumin, salt, pepper). It is usually served in a leaf with minced chives, accompanied by bollo, avocado salad, and guarapo. See also * List of rice dishes * Queso costeño * Suero atollabuey * Butifarra Soledeñas *Bollo Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine ( Tamal de maíz solamente ) and Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbe ... References Colombian cuisine Latin American rice dishes https://www.tasteatlas.com/arroz-de-lisa {{Colombia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suero Atollabuey
Suero, also referred to as suero costeño or suero atollabuey, is a fermented-milk-based condiment from Colombia's Caribbean coastal region. It is somewhat similar to yogurt or sour cream. It is served as an accompaniment for various dishes and snacks. It is believed to be introduced by Arab Colombians, as a local adaptation of labneh. Arroz de lisa 2 - Barranquilla.jpg, Arroz de lisa (mullet rice) from Barranquilla served in bijao leaf with cooked yuca, a triangle of costeño cheese and a sauce of suero atollabuey. Suero costeño.jpg, A bottle of suero costeño in foreground and costeño cheese in background at a market stand in Barranquilla. See also *Colombian cuisine * Queso costeño *Arroz de lisa * Butifarra Soledeñas *Bollo *Jocoque Jocoque or jocoqui is a Mexican dairy product based on fermented milk, from uncertain origins, influenced by Lebanese cuisine. Characteristics Jocoque is a food produced from a milk base which, in its most artisanal form, is obtained b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butifarra Soledeñas
Butifarra Soledeña (sausage of Soledad, Atlántico) is a type of botifarra that has developed into a regional specialty in Colombian cuisine. It is made from ground beef and pork with seasoning and spices. The meat is cut into pieces and boiled. The mixture is encased in intestine and tied off with string into sections. The lengths are boiled. Butifarras Soledeñas are hawked in the street by vendors calling out "buti, buti, buti" while drumming on the metal containers from which they are sold. Butifarras Soledeñas are often offered with fresh squeezed lime juice. The South American version of botifarra is shorter and almost round. It is a speciality in Colombia in the town of Soledad and also in Barranquilla. Butifarra is a very popular dish eaten with bollo of yuca and lime juice. It is a celebrated tradition of the area. It can be eaten with the casing removed. The name comes from the words ''embutido'' (Spanish for cured sausages and meaning stuffed) and ''farra'' (meaning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bollo
Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine ( Tamal de maíz solamente ) and Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves. This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil. In Colombia, bollos are sold by street vendors along the Colombian coast, as well as in stores and supermarkets. They are primarily served for breakfast as an accompaniment with cheese. Panamanian bollo has been described as a type of tamale. File:Bollo Maimón-Salamanca.JPG, Bollo Maimón-Salamanca File:Bollo limpio.jpg, Bollo File:Bollos (Requena).jpg, Bollos Requena File:Bollo de mazorca.jpg, Bollo of Mazorca File:Bollo de angelito.jpg, Angelito bollo See also * List of maize dishes This is a list of maize dishes, in which maize (corn) is used as a primary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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