Cuajada: Colombian Fresh Cheese Curd
Cuajada is a very popular type of fresh, unaged cheese in Colombia. Known for its mild flavor and soft texture, it is commonly consumed on its own as a snack, paired with fruit preserves, or used as a core ingredient in numerous traditional recipes.
The secret to this 24-minute foundational recipe is gently heating fresh milk to exactly 32°C (90°F) before adding dissolved rennet. Cutting the solidified milk and carefully draining the whey ensures a perfect, foolproof fresh cheese right in your own kitchen!
Cuajada (Colombian Fresh Cheese Curd)
A simple, foundational Colombian cheese! Fresh milk gently heated, solidified with rennet, and drained to form a soft, fresh curd.
Ingredients
- 2 Liters Fresh milk
- 1/2 Rennet tablet pastilla de cuajo
- 1 pinch Salt
Instructions
- Heat the milk: The very first step is to pour the fresh milk into a pot and heat it gently over the stove for a couple of minutes until it reaches exactly 32°C (90°F).
- Add the rennet: While the milk heats, take the half rennet tablet and dissolve it in a small splash (about 1 tablespoon) of water. Crush it well and add a tiny pinch of salt to this liquid. Once the milk hits 32°C, pour this rennet mixture into the pot, stir it in quickly, and immediately turn off the heat.
- Cut the curds: Let the pot sit undisturbed for about 10 minutes. You will notice the milk has solidified and now looks like gelatin. Take a knife and make horizontal and vertical cuts directly into the solidified milk to form small squares; this helps the whey (liquid) separate from the curds. Let it rest for another 5 minutes, then gently stir it with a spoon.
- Drain the whey: Proceed to carefully drain the whey into a separate container. You can use a fine mesh strainer or cheesecloth to better filter the liquid from the solid curds. Ensure it is drained very well.
- Serve: Once drained, your fresh cuajada is completely ready to be used or eaten!
Notes
- Traditional Uses: This fresh cheese is incredibly versatile. It is commonly served plain alongside hot chocolate, eaten with sweet syrups (like melado), or used to stuff baked goods like almojábanas.
- Temperature Control: Hitting the exact temperature of 32°C is an important detail for the rennet to activate properly without scalding the milk.
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