Riojan Recipies:
Cuajada Dessert

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Cuajada—a perfect dessert for someone like me who is gluten and dairy (cow’s milk) intolerant. It is a great low-sugar, low-carb dessert. Cuajada is EASY once you find the coagulant! It only requires two ingredients: cooked sheep’s milk (you can use cow’s if you don’t have sheep’s milk available), and a coagulant like rennet or vegetarian substitute.

You Will Need:

  • – 1L or 4.5c Milk
  • – A few drops of rennet (or Substitute)
  • – 6-8 small desset cups or bowls

Method:

Heat the milk until boiling (you’ll need to continually stir it so it doesn’t burn—and from experience, you can taste burnt milk in the cuajada).

Put a few drops of rennet into the cups.

Add the boiled milk.

Wait for 30 minutes and place the cups in the fridge.

Voila. Eat it plain, as I like it, or serve with honey, walnuts or sugar. Some people add sugar to the milk before it boils for a sweeter taste. I have added dark cocoa powder to give it a chocolate flavor.