|Place of origin:|
|Ewe's milk or cow's milk|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
|This article does not cite any references or sources. (December 2009)|
Cuajada (milk curd) 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 north-eastern regions of Spain (Basque Country, Navarre, Castilla y León, La Rioja). In Latin America it is popular in the Central American country of El Salvador.
Cuajada is usually served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey. Raw warmed milk is mixed with rennet or with plant extracts and left to curdle. It was traditionally made in a wooden recipient called a 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.
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.
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