If there is something that Venezuelans around the world miss are their flavors. What their grandmas used to give them, their mothers, the uncles. Those are what they have in a beach house or in front of the TV.
In this chapter I take you to discover how cow's milk curdle is made on the plains. The one that you eat at a ranch because it never reaches the supermarket. The process is so long and painstaking that we had to go for breakfast while milk was being curdled in a table under the trees in the “Don Marcos” Inn in Barinas.
I also tell you how two glorious milk candies are made. First, we go to “La Guanota”, a ranch from the Moser family in Apure, the forerunners of the buffaloes in the savanna plains. There I will show you the milk process, I’ll tell you the good qualities of this thick milk and then we go to Bufito’s Factory, where that milk is turned into the most atomic milk candy in all the presentations that you can imagine.
From there we travel to Falcón, to a small corner in Pueblo Nuevo, at Paraguaná Peninsula, where since more than 70 years, Osorio sister make their milk candy Extra, with pure and fresh goat milk, because those are the little animals that subsist in the xerophytic vegetation.
But I couldn’t leave you without a cheese that is impossible to make in other places. It is the guayamano cheese invented in Clarines’ cheese factory, in the Anzoátegui state. You have to see how they stretch those strands with wooden spoons over a cauldron. The expertise of the cheese master is admirable in the “Rancho Acapulco”.
Негізгі бет Venezuela has good milk 🧀🐮🥛 Valentina Quintero - Valen de Viaje ✈️
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