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.