Cuajada, a fresh curd cheese from Nicaragua, takes only an hour to make and requires nothing but milk, rennet, and salt. And as far as equipment goes, there is no cheese press, cheesecloth, or even a refrigerator --- just a kettle, thermometer (optional), and your hands. And it's delicious!
LINKS and RECIPES
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
Facebook Group: Learn to Make Cheese
Cuajada Fresca (in Spanish): bit.ly/3C84yxy (RU-vid)
And another Cuajada Fresca (in Spanish): bit.ly/3r4mfI3 (RU-vid)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Cuajada
00:37 Heating the milk
01:13 Secret about sanitation
02:07 Adding Rennet
04:44 Cutting the curd
05:25 Pressing the curd
08:34 Squeezing the curd
13:00 Kneading and Salting
14:56 Forming the cheese
16:05 How to serve cuajada
17:35 Eating cuajada, and a trick for cooking beans
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.
5 авг 2024