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Cuajada is a dairy product traditionally made from sheep's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain ( Asturias , Cantabria , Basque Country , Navarre , Aragon , Castile and Leon , and La Rioja ).
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking . [ 1 ] The coagulation can be caused by adding rennet , a culture , or any edible acidic substance such as lemon juice or vinegar , and then allowing it to coagulate.
Queso de mano is prepared using a combination of cow's milk and ewe's milk curd. The resulting product is called cuajada. Once this step is attained, the cuajada is mixed with hot water to ensure the elasticity of the cheese. The mixture is then cooled in special molds which give the resulting cheese a roughly spherical appearance. [1]
Cuajada: Spain: A cheese ... It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other ...
Milk alternatives, especially goat's milk, can also contain less lactose than regular milk, so it can be a good addition to the canine diet. Be sure not to share any milk products that contain ...
The milk must come from herds raised in the region of Picos de Europa. Cuajada: Northern Spain curd A cheese-like product (milk curd), made traditionally from ewe's milk, but industrially and more often today from cow's milk. served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey.
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