What is Cuajada?

Cuajada is technically a type of fresh cheese, which is made of milk curd, although some consider it a pudding. It is popular in northern Spain and South and Central America areas such as Nicaragua, Brazil and Costa Rica. The preparation is simple and the cheese can be administered as an accompaniment to another dessert or simply dessert with the addition of sugar, nuts and honey. In some cases, the free texture of Cuajada and its appetite enables it to act as a substitute for yoghurt or as a moisturizing and intensifying agent in baked goods. In modern industrial production, however, cheese is mostly made of cow's milk and has a milder taste. Depending on the area in which it is produced, it can also be made of goat's milk or a mixture of various types of milk.

The cheese is formed by heating milk in the pan until it is hot but not boiling, and then adds a component such as rennet or vinegar to cause the milk to moisten, separate solids from whey or liquid. Solid parts of milk, called curd, are tense fromWhey and then sometimes compressed to remove some moisture, although this step is not always monitored to create a product with a creamier, custard consistency. The last cheese is placed in a container, sometimes made of wood or clay; In some traditions, hot iron will then stretch through the cheese. This iron quickly burns a small part of Cuajada and leaves the smoke taste, although this practice is not as common as it used to be.

In most applications, cheese is consumed in the same way as yogurt. It can be sweetened with honey and then spilled by walnuts, pine or fresh fruit. Syrup made of water and brown sugar or brutal sugar pour over the top and be dried, similar to the method of serving the Flan. When consuming for breakfast, it is easy to use toasts or dry cereals.

Increasing Cuajada combined with limited popularity in some regions means that it is not in fresh form widely exported worldwide. Cuajada powder can be found insteadt in areas where there is demand. This powder is prepared and acts more like an immediate gelatin mixture and creates Cuajada, which is closer in taste and texture than to fresh cake cheese.