This Salty, Fresh Curd Cheese From Nicaragua Takes Only ONE Hour To Make

Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/5artisanchees... Milkslinger Recipes: https://milkslinger.com/recipecollect... Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundation... *** Cuajada, a fresh curd cheese from Nicaragua, takes only an hour to make and requires nothing but milk, rennet, and salt. And as far as equipment goes, there is no cheese press, cheesecloth, or even a refrigerator --- just a kettle, thermometer (optional), and your hands. And it's delicious! Cuajada Fresca (in Spanish): https://bit.ly/3C84yxy (YouTube) And another Cuajada Fresca (in Spanish): https://bit.ly/3r4mfI3 (YouTube) CHAPTERS 00:00 Cuajada 00:37 Heating the milk 01:13 Secret about sanitation 02:07 Adding Rennet 04:44 Cutting the curd 05:25 Pressing the curd 08:34 Squeezing the curd 13:00 Kneading and Salting 14:56 Forming the cheese 16:05 How to serve cuajada 17:35 Eating cuajada, and a trick for cooking beans Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.