making cuajada
Submitted by Billy Bob on Wed, 2010/12/08 - 13:39.
in
 de IMG_2872_1.jpg "making cuajada")
Cuajada is the home made cheese that is a staple of the Nicaraguan diet. While it`s easy for foreigners to downplay it for its taste and texture, it is an important source of protein and calcium in the local diet.
American/European style cheese is increasingly available, but at higher cost per pound.
I have grown to like cuajada
In some fresh pan casero (wood fired), tomato, onion and a drizzle of olive oil I can 'believe' it's a fresh baby mozzarella! In SJdS, sold door to door its 35 cords a pound. (40 in the local stores)
Billy Bob, don't show this link with the US price to your friends, at first I thought it has to be a typo, US$7 for 14 ounces!!
http://www.shoprite.com/pd/Tropical/Cheese-Cuajada-Fresca-Centroamerican...
Homemade cuajadas sold here
At $5 dollars/pound. Freshly made. I've read somewhere here that cuajada was similar in flavor and texture to tofu. I've had tofu and there is a difference in the flavor. Frijoles en bala con cuajada y tortillas recien sacadas del comal con un vaso de tiste. Buen provecho.
right now
I'm taking care of 3 tortillas (toasted) with cream (sweet cream, the original nica cream) and spread on top cuajada....uuuummmm... and a medium glass of chicha (corn fermented drink).
they made me..
buy a couple of cows for up at the farm..so they could maake it instead of buying it..they even sell a little..at 15 to 20 cords a pound
taste, texture, and saltiness vary
because of the way it is made. When it`s too salty for my tastes I sprinkle it over food sparingly more like a condiment. I`ve come to like it a little because it seems to add some kind of taste balance with beans and fried plantains, not to mention it adds animal protein. And it is cheap and fresh made, without preservatives.
''Democracy with extreme poverty is not the solution we were seeking'' Carlos Reina, President of Honduras, 1997
low salt
People in the country (interior) tend to use a lot of sugar and salt in their foods, in their diet this are the main ingredients, after beans, corn and coffee.
But is usual to find in the markets a low salt cuajada, that it is what i like it.
Billy... now you are making your own cuajada so try to make cuajada seca and cuajada seca with chili (hot pepper)...just need to make a tapesco( can be a wood frame or just a steel mesh) and set on top of the hornilla (woodstove), and let the cuajada there for few days,then you will have a rich smoked dry cuajada.
The cuajada seca with chili, i like it to grate it , bottled it and use it for sprinkled it in top of fried beans, spaghetti or guisos (stew or casseroles) of pipian (squash) or papas (potatoes) or chayote o chaya (mirliton) or chilote (baby tender corn).
Do They Add Salt ?
I like it too, ate a lot of it in Lagartillo. My only objection was, it WAS a little salty.
Probably an important protein component of the Nicaraguan diet.