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Traditional curd

Cuajada tradicional

I have to confess that in this quarantine I have tried many new recipes like fresh cheese, different types of breads, and curd. For this I searched online where to buy the main ingredient: rennet, and found several companies specializing in products to make both curds and fresh cheese. Once I got my rennet bought at I got down to work and adapting the traditional recipe of Eva Arguiñano I made my traditional curd in Mycook .

The result is a wonderful traditional curd flavor, to which I have accompanied walnuts and honey from La Alcarria, a luxury for the palate. As a tip, tell you that it is important that you use fresh sheep milk, from which you can find in the refrigerated section, since pasteurized milk does not curd.

If you want to try the traditional taste of the usual curd, encourage yourself to prepare this delicious dessert with Mycook!

Traditional curd Rich traditional
homemade curd with the taste of always and prepared with Mycook

Cuajada tradicional

Cuisine: Spanish
Type of recipe: Dessert
Preparation time:
Cooking time:
  • 1 liter of fresh sheep’s milk
  • 40 grams of powdered milk
  • 18 drops of liquid rennet (sold in large areas such as El Corte Inglés, and in pharmacies)


  1. First put all the ingredients in the glass, except rennet, and mix 10 seconds at speed 4.
  2. Then schedule 3 minutes, 80º, speed 2.
  3. Then, when the milk is finished heating, pour it into the jars by stirring each jar for two seconds with a teaspoon, stir the milk right after pouring into each jar, as the rennet acts immediately.
  4. Finally let stand for 10 minutes and cover each jar with foil. Keep them in the fridge.
  • It is very rich accompanied by honey, nuts, homemade jam…
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