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How To Make Cuajada
Submitted by fyl on Mon, 2005/05/09 - 12:30.
Cuajada is the relatively uninteresting white cheese that appears with many traditional meals in Nicaragua. It is not unique to Nicaragua but its presence seems to permeate Nicaraguan meals more than it did in Costa Rican cooking. Before getting into making it, let's see what it is.
The short answer is that it is precipitated milk protein and caesin. In a minimalist sense, it is a way to store milk if you happen to have too much. For anyone who likes cheese with flavor this is the wrong stuff--it is about as close to tofu as you can get without being strictly vegetarian.
There are two reasons it is popular. First, the time from milk to cheese can be measured in hours rather than weeks or months. Second, making aged cheeses requires refrigeration as well as time. In a hot climate with a general lack of refrigeration and not a lot of money to buy "more expensive cheeses", cuajada offers much lower cost protein.
To make cuajada, you heat milk to about 80C, continue stirring and add vinegar until the precipitate forms. A good guess would be about a 30 to 1 ratio of milk to viengar. You then put the precipitate into cheesecloth and let it drain. The result is cuajada. Expect up to a half a pound of cheese for each liter of milk. (And, yes, strange as it may seem, liquids are measured in liters and weights in pounds.)
Gorgonzola
Can hot weather help make Gorgonzola?
Taste/ flavor of CUAJADA, compare to RICOTTA
I've read so many people describe the taste of cuajada to that of Tofu. It doesn't even resemble it in texture. If you are familiar with Italian cooking, as in Lasagna, then you have tasted "RICOTTA'.. well cuajada is processed in the same manner and has about the same taste and texture.. ricotta being creamier and cuajada more solid.
LOTS of flavor
I lived and worked in a rural community in Chontales for a time, which produces the majority of Nicaragua's dairy and is renowned for its products. I'll be honest: the first few weeks I had to eat cuajada were some of the hardest in my life! I'm an adventurous food-lover, but cuajada was a huge challenge for me, especially since Chontaleñans take such pride in their cooking, and rightly so! After the first few weeks I developed an outright addiction--I couldn't have gallopinto without it! However, I must completely disagree with the claim that it is "tasteless"/tofu-like--part of the reason why it was so repulsive the first couple weeks I had to eat it! Chontaleñan cuajada is incredibly bold: salty and bitter, with the consistency of feta consolidated into a ball. I know that there is a variety of Spanish cuajada that is, supposedly, tofu-like and tasteless, but the stuff I had in my 2 years in Chontales was ANYTHING but bland.
Yammmmyyyy ricotta
I tested plenty of ricotta, both normal and spicy, I cannot wait to try cuayada, and hope that IVA is right about it, so I can cook plenty of recepis where ricotta is necessary.
NICALIBRE Jacko
I've had cheese in Nica...
but I wouldn't call any of what I had 'cheese'. It smelled and tasted awful. Maybe it's because I am so used to gouda, smoked cheddar, creamy goat cheese, that what has been put on my plate down there seemed so bad. I feel terrible saying it, but I can't stand the stuff. I want to learn how to make my own.
Hi Melanie
Sorry to hear about your cheeseeee experiences. I did try some good cheese in Nicaragua like queso de crema, the quality depends on whereever you buy the cheese, so I guess you need to find a good supplier, as you do for other things :-)
I myself will, at some stage, need a good cheese like mozzarella for some food that I want to sell in Nicaragua, so me too I would like to learn how to make cheese, if you open a school let me know know.
NICALIBRE Jacko
I've had cheese in Nica...
but I wouldn't call any of that dreadful stuff cheese. It smells and tastes awful. Maybe it's because I am so used to gouda, smoked cheddar, creamy goat cheese, that what has been put on my plate down there seems so bad. I feel terrible saying it, but I can't stand the stuff.
I haven't tried cuayada but
I haven't tried cuayada but I have made ricotta and I imagine that they are quite different. Cuayada according to the recipe given is made from whole milk where ricotta is made by boiling the whey after you have made some other cheese from the milk. The time that I made it seems to me that I had made cottage cheese from the mik first.
From: http://www.kroger.com/hn/Food_Guide/Ricotta.htm Ricotta, like other cheeses, varies according to the type of milk from which it is made, by the region or country in which it is produced, and by the process used in its production. Cheese gourmets highly recommend the Italian varieties.
In Italy, ricotta salta, which resembles feta, is made by salting and drying the curd. Ricotta infornata is a Sicilian variety that is baked. In northern Italy, ricotta is processed by smoking it. Other Italian varieties include sheep’s milk ricotta, called ricotta di pecora, a cows’ milk variety molded in little baskets called ricotta di vacca, and others. Goat’s milk ricotta made in Switzerland is called zieger, and in Greece manouri. Very firm ricotta secca can be used as a grating cheese. Other types of Ricotta are made in France, Spain, and Portugal.
VERY GOOD LESSON
Mr Davies you know a lot about ricotta, that's very good. Unfortunately for me then, it looks like I cannot find any ricotta in Nicaragua, and cuayada from what you say seems not to be a good substitute. Hope I will find something similar, because in italian cooking is indispensable. Have you ever tried "ricotta piccante", is made in the southern Italy and is a bit spicy, very good with pasta e fagioli.
NICALIBRE Jacko
Giacomo
You will probably be able to find ricotta in Managua, maybe not in the smaller cities and towns. Someone on this Site will be able to tell you.
You could make it yourself and being made by boiling you wouldn't have to worry about the milk not being pastureized.
Just make any kind of cheese using vinegar or rennet or whatever. It probably wont turn out but you will have all that leftover whey to boil to make ricotto.
Cottage cheese is probably more available and it works almost as well in some dishes such as lasagna.
Thanks for the advice Jack
I like to thank you very much for the advice on ricotta, since I will be based in Mangua, I hope that places like Colonia o Pali`will sell it, since I would not like to get involved in making cheese, time is too preciuos, altough my first passion is cooking, I prefer to buy the cheese. As soon as I dish out the first lasagne I will invite you to taste it.
NICALIBRE Jacko
Lasagne
Ringraziarla il mio amico. I will be happy to take you up on that offer someday. In the not to distant future I hope.
JD that is my biggest
Problem with the local cheeses...
Being unknown if it has been boiled or not. A business associate came down from the States and fell in love with the local cheese and wound up in the hospital on his return...He was just not acclimitized to the bacteria in it.
Also because of the HIGH salt content as a preservitive makes me think no prior cooking.
I have several recipies in which I use the local stuff, I cookit and dont use any salt.
I have not had any problems with it like this, before Montizumas Revinge was certain.
Lyin' Farmer John Wayne
OK, folks -
it's CUAJADA, with a J, not a Y.
Cuajada
Right you are Cathy. I was just copying the word from the previous post.
I find those "j"s confusing anyway. ¿Do you prounce it "W" as in Juan or do you pronounce it "H" as in José?
Its as bad as English. Is "ch" pronounced CH as in cheese or "K" as in Christmas, Michael, orchid, etc.?
J is -almost- always j
The j in Cuajada is pronounced like the j in Jose...
or the j in enjuagar (to rinse). I know this word must be a tough one for you guys...
but you guys got even with words like "very" and "easy" (z and v sounds do not exist in Spanish!)
Nicoya
You say that there are no 'v' sounds in Spanish? How about 'Cuba'. Don't you pronounce it CUVA?
Not to answer for Nicoya,
but I've always heard it as Koo-bah.
Funny pronunciaton: Guayaquil, Ecuador is often pronounced "Why Shaquille"
As for the b
in Cuba, I always use what I call a "soft" b, which comes out like a cross between b & v. As for the pronunciation of Guayaquil, there are quite a few large areas that pronounce the y as zh, starting in CR and going further south.
Just like Spanish
speaking people thought it was amusing my trying to "Roll my R's"
I am amused to hear them try the word "Turtle" and those similar...
Tickles me to no end..LOL
Lyin' Farmer John Wayne
funny language
English that is. For instance: two, to, 2, too.
Balls said the Queen, if I had them I'd be King and the King laughed because he had to.
No V sound Nicoya?
How about in Cuba?
OK, I think
I love you, JD! The "j" is pronounced like an "h", and the "ch" is a "ch", like in cheese. It's the gue and que words that get folks into trouble. Unless there is a dieresis (ë) on the "e" in the words, the gue is pronounced like the hard g in English, and the que is pronounced like k.
Cathy
The G is just as bad in English. G is often prounced like a J like the 1st G in gigantic. Actually that word is a good example of both, the 2nd g is prounounced as it is in GOOD or GIGABITE. That G in gigabite is pronounced as a J in GIG if you are talking about dancing.
OK, I've got
a good one for you: how do you say the following word: GHOTI? Anyone can chime in on this one.
gati
amost like gatita lol
FAP
Nope -
try again!
FAP should know
wink wink.
Oh, come on!
This isn't just about Spanish! In fact, it's about the discrepancies in the English spelling/language. Dontcha wanna take a guess?
I already know
I was giving a hint about FAP :-)
not OK Cathy
I don't see the ch that you refer to in cuajada. Otherwise thanks, I think.
Hey,
YOU brought up the "ch" question, not me! I quote: Is "ch" pronounced CH as in cheese or "K" as in Christmas, Michael, orchid, etc.?""
"CH"
What I meant is that most people don't notice how often CH is pronounced K. In fact from popular usage they have changed the pronunciation in some cases. The word "arch" was once always pronounced ARC but now we have changed it in some cases. You probably still pronounce it ARC Angel but no one says ARC Bishop anymore.
I hate to give the French credit for anything but they got rid of that problem, e.g. they dropped the h and called their most famous arch the Arc de Triomphe
Cheese for Quesillo
What I really miss from Nicaragua are the Quesillos. Does anybody know what cheese is used for Quesillos and how to make it? I would love the recipe. Also, what type of vinegar is used in Quesillos?
quesillo: cheese in usa
In Mexican markets in California use: queso Oaxaca Also: if in the Bay Area, in most latin markets [East Bay], you'll find cheeses sold under name Don Francisco. They sell a cheese twisted like braids, forget the name. They also sell Nicaraguan crema. Sometimes I will use mozarella. I don't know about the vinegar; but, I marinade onions in the juice of Jalapeno peppers [canned El Faraon].
Queso Oaxacan
The thing about many recipes (most?), is that they often list the local cheese, by locale. In other words, instead of telling you the type of cheese it is in terms of a diary product (cheddar, gouda, or whatever), they will list the cheese with the name of the city in which it is made. For example, in parts of Honduras or Nicaragua, people will refer to the cheese used as "queso Juticalpa" or "queso Somoto". I do not know enough to say if some of these regional cheeses really are a unique type of cheese. My guess is not. When I was served foods in the U.S., usually made with the cheese you are asking about, it is usually refered to as "Mexican string cheese", or "Oaxacan String Cheese", and these labels were used by people from Mexico, but also people from Havana or Managua. If you buy it in Mexico or North America, it might be called "Queso Anadero". This is not the recipe you are asking for, but is one I have been served several times using the cheese in question, and I offer it just because you can see the name there:
http://www.recipehound.com/Recipes/5653.html
As for the vingar used, it varies by locale. Whenever I have seen it made at someone´s home or in a cheaper eating place, it was just a basic white vinegar which was used. If done in Mexico, or if more "whatever" is wanted in the final taste, more creative vinegars are often used.
cheese names
Some cheeses like some wines are named after the place where they were first made. Some have protected names as Champagne or Bordeaux do. Others like Cheddar have been copied in so many places for so long that the name isn't protected. Here are a few common cheeses that are named after their locale.
>Gorgonzola<< is made in the northern Italian village, according to which the cheese has its name. >>Gouda<< named after the Dutch town of Gouda, just outside Rotterdam. >>Gruyere<< is named after a Swiss village. >>Parmesan (Parmigiano)<< named after an area in Italy. » Roquefort « The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon.Sometimes the same cheese differs when made in different areas, e.g. >>Pecorino Romano<< is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily. -------------------------------------------------------------------------------- » Cuajada « This Spanish creamery, fresh cheese originally came from northern Navarre. It is made from sheep's and goat's milk. The mixture of the milk is poured into small, plastic pots, where it sets slightly. Cuajada is used instead of yogurt, often served with honey and fruit for breakfast. Country:Spain, Milk:cow and ewe milk, Texture:soft. http://www.cheese.com/all.asp
More trivia: Mozzarella is made from Buffalo milk. People from Wisconsin are not the only ones called cheese-heads. Canadians who cross over the border to shop in Blaine, WA are called cheese-heads.
What is wrong with this Site?
Less than half of my post was posted. I'll try again:
Some cheeses like some wines are named after the place where they were first made. Some have protected names as Champagne or Bordeaux have. Others like Cheddar have been copied in so many places for so long that the name isn't protected. Here are a few common cheeses that are named after their locale.
Gorgonzola - is made in the northern Italian village, according to which the cheese has its name. Gouda - named after the Dutch town of Gouda, just outside Rotterdam. Gruyere - is named after a Swiss village. Parmesan (Parmigiano) - named after an area in Italy. Roquefort - The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon.
Sometimes the same cheese differs when made in different areas, e.g. Pecorino Romano - is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily. -------------------------------------------------------------------------------- » Cuajada « This Spanish creamery, fresh cheese originally came from northern Navarre. It is made from sheep's and goat's milk. The mixture of the milk is poured into small, plastic pots, where it sets slightly. Cuajada is used instead of yogurt, often served with honey and fruit for breakfast. Country:Spain, Milk:cow and ewe milk, Texture:soft. http://www.cheese.com/all.asp
More trivia: Mozzarella is made from Buffalo milk. People from Wisconsin are not the only ones called cheese-heads. Canadians who cross over the border to shop in Blaine, WA are called cheese-heads.
That's better. it didn't like those << >> symbols.
Simplifying
Recenty, two larger producers here in Honduras switched the cheese "names" from whatever they were before (I do not even remember now, but they were not using the "Mexican" things you listed) to simply, "Quesillo". They now call the cheese and the sometimes finished product made with it, as the same thing. They still use the locales you mention though. The big Honduran company, Sula, now sells "Quesillo - Typo Pespire" & "Quesillo - de Olancho", the former named after a colonial city south of the Capital, and the latter being a department out near the Nicaraguan border. I am not sure if this move actually simplifies anything, but they did change the names, and I have to assume for some reason.
Other Cheeses Too:
I never knew how the Nicaragua home cheese was made and this an interesting and informative post. I like the Nicaragua cheese that is soft and smoked and not the "crumbly" kind.
For true cheese lovers, I found this cheese site the other day that will make your lips quiver.
http://www.cheesesupply.com/ ____________________________________________________________________
Coleslaw of Central America
While I’m not a big fan, this was very interesting, I had no idea of what went into making that cheese, to me it tastes like salty tofu. Your right when you say it permeates Nicaraguan meals. It’s almost like coleslaw in the states, served with everything, eaten only by some people. Like coleslaw, I wonder sometimes if they take it off and put it on the next person’s plate.
Your Coleslaw!
In Birmingham, Alabama; there was a old and great bar-b-que restaurant that placed the coleslaw directly on the bar-b-que sandwiches. Go figure; but, the sandwich was good.
Now, some of the 4 star restaurants in the world are placing fish on a bed of "Grits". I hope everybody knows "Grits". I asked for some in Cincinnati one morning and the server said "what?".
Depends where you are?
Might depend where you are in the States. Coleslaw was somewhat of a rarity where I have been recently (upper midwest, mountain plains, etc.), at least at restauants, but when people barbacue or picic or whatever, it is very, very common, at least in the summer. As for the slaw directly on the sandwich, back to your fast-food comment Alan: Bojangles, allegedly cajun fast food, does this here in Honduras, and I assume everywhere else, but I have a feeling it aint as good as the place your were!
Interesting
I'll have to try it. My husband says his grandmother made it with some kind of tablets from the store instead of vinegar.
Do you happen to know what kind of cheese they put in Rosquillas??
tablets
The tablets from the store are rennet, which originally was made from calf stomachs but they have other ways now.
tablets here too
I asked my wife about making this cheese, which I only enjoy fried, and she too said you buy tablets. Very inexpensive to make. They sell for 7 pesos here in Boaco - and you can buy "seco" or "fresco". Sold door to door and in just about every pulperia.