{"id":508,"date":"2022-01-28T07:49:22","date_gmt":"2022-01-28T07:49:22","guid":{"rendered":"https:\/\/www.pirineki.eus\/?page_id=508"},"modified":"2022-02-15T11:36:36","modified_gmt":"2022-02-15T11:36:36","slug":"queso-fresco","status":"publish","type":"page","link":"https:\/\/www.pirineki.eus\/es\/queso-fresco\/","title":{"rendered":"Queso fresco"},"content":{"rendered":"

[et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb header_font=\u00bbComic Neue|700|||||||\u00bb header_font_size=\u00bb50px\u00bb header_font_size_tablet=\u00bb50px\u00bb header_font_size_phone=\u00bb38px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

QUESO FRESCO
\n<\/strong><\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row column_structure=\u00bb1_2,1_2″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttps:\/\/www.pirineki.eus\/wp-content\/uploads\/2022\/01\/Pirineki_Produktuak-03.jpg\u00bb title_text=\u00bbPirineki_Produktuak-03″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb text_font_size=\u00bb18px\u00bb text_line_height=\u00bb2em\u00bb global_colors_info=\u00bb{}\u00bb]Para hacer el queso fresco, primero pasteurizamos la leche. Debido al debilitamiento de las cadenas de calcio en este proceso, se le a\u00f1ade un poco de Cloruro c\u00e1lcico. A continuaci\u00f3n se a\u00f1ade cuajo a la leche. Pasado un tiempo, se corta la cuajada hasta dejar el grano en el tama\u00f1o adecuado. Mientras se calienta un poco se le a\u00f1ade sal y se mete en moldes. Durante un tiempo, lo dejamos reposar para que con su propio peso vaya perdiendo suero. Finalmente se mete en los envases y est\u00e1 listo para comer.<\/p>\n

Sabor suave y fresco, con unos toques de yogur y nata. Es de color blanco y no tiene corteza. El sabor de la leche est\u00e1 presente y tiene una textura compacta. Es muy apropiado para comer en ensaladas, incluso acompa\u00f1ado de mermelada en una tostada.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.14.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb header_font=\u00bbComic Neue|700|||||||\u00bb header_font_size=\u00bb38px\u00bb header_2_font_size=\u00bb39px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

PROCESO DE ELABORACI\u00d3N DEL QUESO FRESCO
\n<\/strong><\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row column_structure=\u00bb1_2,1_2″ _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttps:\/\/www.pirineki.eus\/wp-content\/uploads\/2022\/02\/Pirineki_Gasna-frexkoa-prozesua-08.jpg\u00bb title_text=\u00bbPirineki_Gasna frexkoa prozesua-14″ _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_gallery gallery_ids=\u00bb420,422,424,426,428,430,436,438,440,442,444,446″ show_title_and_caption=\u00bboff\u00bb _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″ zoom_icon_color=\u00bb#000000″][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

QUESO FRESCO Para hacer el queso fresco, primero pasteurizamos la leche. Debido al debilitamiento de las cadenas de calcio en este proceso, se le a\u00f1ade un poco de Cloruro c\u00e1lcico. A continuaci\u00f3n se a\u00f1ade cuajo a la leche. Pasado un tiempo, se corta la cuajada hasta dejar el grano en el tama\u00f1o adecuado. Mientras se […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-508","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.pirineki.eus\/es\/wp-json\/wp\/v2\/pages\/508","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pirineki.eus\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.pirineki.eus\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.pirineki.eus\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pirineki.eus\/es\/wp-json\/wp\/v2\/comments?post=508"}],"version-history":[{"count":17,"href":"https:\/\/www.pirineki.eus\/es\/wp-json\/wp\/v2\/pages\/508\/revisions"}],"predecessor-version":[{"id":810,"href":"https:\/\/www.pirineki.eus\/es\/wp-json\/wp\/v2\/pages\/508\/revisions\/810"}],"wp:attachment":[{"href":"https:\/\/www.pirineki.eus\/es\/wp-json\/wp\/v2\/media?parent=508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}