Table of Contents


CUAJADA (CURDS). Alimento Base: Milk, Heat sheep
Tiempo de preparación 1 hora 30 minutos
Tiempo total 1 hora 30 minutos
Plato Milk
Cocina Spain
Raciones 4 comensales


  • 1 l of sheep's milk
  • 1 teaspoon of lamb rennet
  • 1/2 cup of water
  • Nettles
  • Salt

Elaboración paso a paso

  • Preparation
  • Heat sheep's milk and salt according to taste.
  • When it has cooled, put the cream in a cup.
  • Place a large amount of nettles in a sieve and pass the milk through to remove impurities.
  • When the milk is just warm, add lamb rennet mixed with water and pass it through a cloth.
  • Stir the milk and quickly distribute in cups or in an earthenware dish.
  • When milk has solidified, spread over the cream that was removed at the beginning.
  • The cuajada can be drizzled with honey or sprinkled with sugar.