Cuajada is a soft cheese made from raw milk. It´s really popular in the north and I LOVE it. Finally learned from our empleada, or house worker, Polita how to make it.
1. Get the leche or milk from the cows(This I didn´t do, but my host dad goes out most mornings to get it. Then he brings it back in old plastic containers. Very reminiscent of Superbad)
2. Take the cream off the top of the milk
3. Add about a half cup or so of the cuajo, which is like watery milk left over from the last batch mixed with a tablet.
4. Wait 10 minutes and then it becomes jello-like
5. Add water and mix it all up. Add enough water so that there is a thin layer of water over the mixture. Wait 5 minutes
6. Squeeze the mass and extract all the water
7. Roll it out on a washboard(not the same kind as for clothes... more like the kind you put dishes on to dry). Keep rolling till it turns smoother
8. Add about 1tspish of salt to a half pound and mix it up by rolling it out some more. Form it into a little ball. Half a pound is about the size if you cup your hands together. And yes, they sell things by the pound here.
Now it´s ready to eat or sell! They usually don´t refridgerate it and it stays good for about 2-3 days. People normally eat it with beans or gallo pinto. Mmmmmm
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