Cuajada (fresh cheese dessert)

Name: Cuajada (fresh cheese dessert)
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Basque
Ingredients: 1 l Whole Sheep Milk, fresh, preferably raw or low-heat pasteurized; 1ml Liquid Animal Rennet, use as per rennet's instructions; 6 tsp Honey; 12 halves of Walnuts

Cuajada is a silky, custard-like fresh cheese dessert with a delicate tang and a melt-in-the-mouth texture. This rustic treat is surprisingly simple: warm milk is gently set, chilled, then finished with sweet honey and crunchy walnuts for a perfect balance of creaminess and bite. Serve chilled for a refreshing, old-country dessert experience.

Cuajada is a silky, custard-like fresh cheese dessert with a delicate tang and a melt-in-the-mouth texture. This rustic treat is s... Show more

es-pv Traditional Basque Recipe

Health Grade

D+ · Occasional

Rating

4.0

Time

1 hr

Price

0,65 €

Calories

219 kcal

low calorie

few ingredients

easy

gluten free

Method

Warm the milk

Pour the Whole Sheep Milk into a clean saucepan and warm it gently over low heat, stirring once or twice so it heats evenly, until it reaches 37° C to 40° C. The milk should feel pleasantly warm, not hot, and it should never boil or simmer. If a skin starts to form on top, just stir it back in gently.

Add the rennet

Take the pan off the heat. Measure the Liquid Animal Rennet carefully; if your rennet's instructions say to dilute it first, mix it with a small spoonful of cool water. Add it to the warm milk and stir very gently for 10 to 15 seconds, just enough to distribute it evenly without making bubbles or foam. Pour the mixture into 6 small glasses, bowls, or ramekins.

Let it set

Place the cups somewhere they will not be bumped and leave them at room temperature for 45 to 60 minutes, until the cuajada is softly set. Start checking at 45 minutes; when you gently tilt a cup, the surface should wobble slightly as one piece instead of looking liquid. If you like it colder, move the cups to the fridge once set and chill them before serving.

Top and serve

Spoon 1 teaspoon of Honey over each cuajada, then top each serving with 2 walnut halves from the Walnuts. Serve right away for a softer texture, or serve chilled for a firmer, more refreshing finish.

Ingredients

Method

For 6 servings

Adjust servings

Cuajada

1 l Whole Sheep Milk, fresh, preferably raw or low-heat pasteurized
1ml Liquid Animal Rennet, use as per rennet's instructions

To serve

6 tsp Honey
12 halves of Walnuts

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

219 kcal

11% of Daily kcal

Protein

9.5 g

19% RDI

Fat

14 g

7.5g sat fat

Carbs

14 g

5% RDI

Sugar

14 g

28% RDI

Fiber

0.2 g

1% RDI

Salt

0.8 g

17% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D+ · 5.5 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

Cuajada

1 l Whole Sheep Milk, fresh, preferably raw or low-heat pasteurized
1ml Liquid Animal Rennet, use as per rennet's instructions

To serve

6 tsp Honey
12 halves of Walnuts

🧂 Plus ~1g of salt

Cuajada (fresh cheese dessert)

Method

Warm the milk

Add the rennet

Let it set

Top and serve

Ingredients

Method

Cuajada

To serve

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Cuajada

To serve

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