What is the cuajada: Firm yogurt from Spain

This Spanish yoghurt called cuajada is of Mediterranean origin and is naturally obtained by coagulating with rennet to milk pasteurized at 35 ° C to stand for 30 minutes. And it is rich in calcium. The cuajada is more digestible than milk.

In the ancient history cuajada or curd is mentioned in the story of Noah in the Bible (in the flood, about - AJ 2900). Homer also speaks of the curd (IX century AC) in the Odyssey. Greek mythology extols the value of milk and curd.

Here is the recipe for yogurt cuajada with 500 ml of milk for 4 people 20 minutes: 

Step 1 
Dissolve contents of the sachet in a glass of 250 ml of milk at room temperature. Heat the other portion of 250 ml of milk in a pan and when it boils, add the above solution stir until boiling.

Step 2
Remove from heat the pan for a few seconds, stirring constantly. Place it back on the fire until boiling.

Step 3
Pour into ramekins or yoghurt pots and let stand 4 hours in the refrigerator.
NB: If you do not want the skin forms cover the pots with aluminum foil.

Buy yogurt cuajada Royal here

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