The quesillo colombiano either quesillo huilense o yaguareño es un delicioso tentempié muy popular en la zona del Tolima grande (Tolima y Huila), se trata de un quesillo elástico que se envuelve en hojas de plátano (cachaco) o bijao.
Receta de Quesillo colombiano
Aprende en esta sencilla receta como hacer un rico quesillo colombiano que forma fácil y rápida.
Ingredients
- 20 liters fresh unpasteurized milk
- ½ rennet paste
- Banana leaves (cachaco leaf)
- Pitch to tie (rope or twine)
Step by step preparation
- What you should do first is heat the milk in a pot to 90° F and keep it at this temperature.
- Then you must add the rennet, and let it set for about 30 minutes. When this time has passed in a pan that is not very hot, that is, at low heat, pour in the curdled milk, begin to beat constantly with a large wooden spatula for ½ hour, so that it does not stick and to give it the elasticity that characterizes it. .
- When you see that the mixture has a silky and shiny appearance, it means it is ready.
- Then remove the cheese from the pan and distribute it on the banana leaves or cachaco leaves and let them cool, then wrap and tie with the pita (rope).
- And that's it, you can now enjoy this cheese. (If you wish, you can consume this delicacy accompanied by sweets such as arequipe either guava sandwich)
Interesting Facts
- Traditionally this cheese is usually wrapped in cachaco leaves which come from a somewhat small banana plant species.
- There are recipes for quesillos in several countries, such as Venezuela, Mexico, Chile, Nicaragua, among others. Each country has its distinctive methods and recipes. In Colombia, quesillo is very traditional in regions like Huila, especially in municipalities like Yaguará and Hobo.
- In Yaguará there is a monument that pays tribute to the Yaguareño cheese and Antonina Falla, who is considered the precursor and creator of the current Huilense cheese recipe, it is said that Doña Antonina was preparing curd, but the preparation melted, noticing how it stretched, she consolidated the recipe.
- You can eat the cheeses warm, freshly prepared, or fresh in the afternoon depending on your tastes.
- In Greater Tolima, especially in the municipalities of Yaguará, Hobo and other municipalities of Huila, these quesillos are usually sold in plazas and buses in colorful baskets.
- In Yaguará, within the framework of the reign and tourism festivals, a “Quesillo Festival” is usually held where the best gastronomic samples around this dish are exhibited and a giant quesillo is also usually created that seeks to become the largest quesillo in the country every year. world.
- Another of the famous cheeses of Colombia are the mompox layer cheeses.
Other recipes that might interest you
