Name: Mató Always Make It with Pasteurized Milk Since It's Consumed Quickly
Yield: 4 servings
Ingredients: MATÓ (by precipitation with MATÓ (by precipitation with MATÓ (by coagulation; lemon) calcium chloride) enzymatic); Heat first the milk If we do it with pasteurized milk If we do it with pasteurized milk; 85 °C for it to precipitate. no need to heat the milk until no need to heat the milk until; 85 °C. 85°C.; Can take a small taste of; lemon if we overdo it with the It becomes a little drier and It's how it turns out best.; quantity of lemon juice that granulated.; hi posset.; Poach the milk over low heat until - Poach the milk over low heat until - Poach the milk over low heat until; thermometer will be until the - Add the calcium chloride milk wedge).; dissolved in a tablespoon - Add the calcium chloride; Add lemon juice to a tablespoon of water: dissolved in a tablespoon; little by little and stirring tablespoon of water; thickener - calcium chloride: 3-5 ml/litre; calcium chloride: 0.5 ml/litre; more or less, the juice - At first; juice of one lemon for every 2 stir vigorously and - At first; litres of milk. then very slowly and stir vigorously and; Sorry, I need more context to provide an accurate translation. Could you please provide the ingredient name again?; We will see that the milk precipitates. - Lower the temperature or from bottom to top.; Stir until it can be left until the next day. - Add the dissolved rennet in; first bubbles of flying - Now remove the whey. For a tablespoon of water:; bring to a boil. this will line a large colander

Mató Always Make It with Pasteurized Milk Since It's Consumed Quickly

Mató, a lacteous delight made with pasteurized milk and coagulated with lemon and calcium chloride, offers a smooth and creamy texture that melts deliciously on the palate.

mató

dessert

dairy

Ingredients

Servings:

Ingredientes

MATÓ (by precipitation with MATÓ (by precipitation with MATÓ (by coagulation
lemon) calcium chloride) enzymatic)
Heat first the milk If we do it with pasteurized milk If we do it with pasteurized milk
85 °C for it to precipitate. no need to heat the milk until no need to heat the milk until
85 °C. 85°C.
Can take a small taste of
lemon if we overdo it with the It becomes a little drier and It's how it turns out best.
quantity of lemon juice that granulated.
hi posset.
Poach the milk over low heat until - Poach the milk over low heat until - Poach the milk over low heat until
thermometer will be until the - Add the calcium chloride milk wedge).
dissolved in a tablespoon - Add the calcium chloride
Add lemon juice to a tablespoon of water: dissolved in a tablespoon
little by little and stirring tablespoon of water
thickener - calcium chloride: 3-5 ml/litre
calcium chloride: 0.5 ml/litre
more or less, the juice - At first
juice of one lemon for every 2 stir vigorously and - At first
litres of milk. then very slowly and stir vigorously and
Sorry, I need more context to provide an accurate translation. Could you please provide the ingredient name again?
We will see that the milk precipitates. - Lower the temperature or from bottom to top.
Stir until it can be left until the next day. - Add the dissolved rennet in
first bubbles of flying - Now remove the whey. For a tablespoon of water:
bring to a boil. this will line a large colander

Nutritional Information

Per Serving (Approx.)

Calories

893 kcal

Protein

72 g

Fat

21 g

Carbohydrates

106 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Let drain for 4 We can transfer the curd

Allow to drain for 4 hours in a lined wire mold.
After this time, let the curd rest for 5 minutes before continuing with handling.

In the first instance, let it rest for a bit and then let it rest again

Let the whey drain by gravity alone, without pressing, for about 8 hours. If you press the curd, it will become too firm. It is important not to stir the curd once it has formed.
Transfer the curd to a lined wire mold with cheesecloth and let it finish draining. Do not add any salt, as the finished product does not contain added salt.
Pour the entire contents into the colander and let it drain by gravity for 12 hours. Once again, it's important not to press to force the whey out.

If a finer texture is desired

To achieve a finer texture, we must reserve a portion of the whey when draining the curd. This will allow us to adjust the texture later on.
The process is exactly the same as we explained before, but once we have the curd drained and separated from the whey, we place the curd in a glass bowl. Then, we beat it with an electric whisk or an immersion blender for about 2-3 minutes until it becomes well homogenized.
If the texture we achieve still seems too thick, we add a little of the reserved whey, very slowly, until we reach the desired creamy texture.
Finally, we mold the curd in a perforated mold lined with a cheesecloth, or let it drain in a cloth without pressing. If we want the curd to maintain a creamy texture, we place it in an airtight container to prevent it from losing too much whey and becoming too dry.

Recommendations & Tricks

When heating pasteurized milk, ensure it does not reach the boiling point, as this can affect the final texture of the curd. A gentle warming to about 35-40°C will be sufficient.
If using lemon juice for coagulation, add it gradually while stirring, and stop when you see the milk starting to coagulate to prevent the acidity from becoming too high.
After making the curd, store it in an airtight container in the refrigerator and consume it within 2-3 days to enjoy the best quality and freshness.