Cuajada

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Cuajada
Cuajada.jpg
Typemilk curd
Place of originSpain
Main ingredientsEwe's milk or cow's milk

Cuajada (milk curd) is a cheese product. Traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Basque Country, Navarre, Aragon, Castile and Leon, La Rioja). In Latin America it is popular in Colombia and in the Central American countries of El Salvador, Honduras and Nicaragua.[1]

Raw warmed milk is mixed with a rennet or with plant extracts and left to curdle. It was traditionally made in a wooden recipient called 'kaiku' and heated with a red-hot poker, giving it a distinct faintly burned taste. Cuajada means 'curdled' in Spanish. In Basque, it is called mamia.

Cuajada is usually served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey. In Colombia, it is typically served with melado, a thick syrup made of panela. In Nicaragua salt is usually added to the cuajada and enjoyed with güirilas and other dishes

Coalhada[]

A similar product named coalhada, Portuguese for 'curdled', is found mostly in Brazil, especially in rural areas, where traditional recipes are more common. It is made from curdled milk (specifically from putting acidic plant-based substances such as lemon juice, other citrus juice or vinegar on boiled milk, mainly those of cattle or goat) and yogurt. Recipes vary but usually contain sugar and/or fruit juices for sweetness.

See also[]

References[]

  1. ^ "Archived copy". Archived from the original on 2014-02-02. Retrieved 2014-01-31.CS1 maint: archived copy as title (link)[full citation needed]


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