Cuajada (milk curd) is a dairy product traditionally made from sheep's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Cantabria, Basque Country, Navarre, Aragon, Castile and Leon, and La Rioja). In Latin America it is popular in Colombia, Venezuela, and in the Central American countries of El Salvador, Honduras, Nicaragua, and in the northern region of Costa Rica.
via Wikipedia infobox
Cuajada (milk curd) is a dairy product traditionally made from sheep's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Cantabria, Basque Country, Navarre, Aragon, Castile and Leon, and La Rioja). In Latin America it is popular in Colombia, Venezuela, and in the Central American countries of El Salvador, Honduras, Nicaragua, and in the northern region of Costa Rica.
Raw warmed milk is mixed with rennet or plant extracts and left to curdle. It was traditionally made in a wooden vessel called kaiku and heated with a red-hot poker, giving it a distinct faintly burned taste. Commercial individual servings of cuajada are sold refrigerated in earthenware pots, but modernly plastic containers such as those of yogurt are also sold. means "curdled" in Spanish. In Basque, it is called .
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