Hello friends and friends of Paulina Kitchen! Today we are going to talk about the curd, a versatile and very rich dairy product that can enjoy many ways . In this note we are going to tell you what it is, how it is prepared, what is the temperature of the proper milk, what it is for, and we will compare it with the yogurt.
We will also share advice and secrets to make a perfect homemade curd , a much healthier and more tasty alternative than we found in the supermarket.
Content table
About the curd
The curd is a delicacy that can be prepared at home easily. It is a product similar to yogurt, but with some particularities that differentiate it. For that it is key to understand what it is, how to do it and what is the perfect temperature to achieve this delicious product.
What is the curd and what is it for?
It is a dairy product that is obtained from the coagulation of milk . This process is achieved thanks to the action of the acid-lactic bacteria, which ferment the lactose present in milk and produce lactic acid. The result is a semi -solid substance with a slightly acidic taste and creamy texture.
This milk can be enjoyed alone, with honey or fruits, or use it as an ingredient in desserts, cakes, cheeses and more . It is consumed in many cultures around the world and is used in culinary preparations, such as fried milk . Due to its high protein and calcium content, it is also an excellent option for those who want an extra nutritional contribution in their diet.
How do you make curdled milk?
To make l A, fresh milk is needed, it can be cow's milk although sheep's or goat milk is usually used . The first step is to heat the milk at a temperature that is usually between 40 and 45 degrees. The precise temperature can vary according to the recipe but is crucial for a good result. It is best to use a thermometer to make sure it is in the right range.
Once the milk reaches the desired temperature, it turns into mud, ceramic or glass containers and a crop of lactic bacteria or a little rennet is added as a coagulant agent. Once he coagulated, you can take to the refrigerator and then consume with a little honey and nuts .
What is the ideal milk temperature?
The milk temperature is a critical factor . If milk is too hot, bacteria can die and if it is too cold, coagulation can be poor.
Most recipes suggest a temperature of around 43 ° C, but no more than 50 ° C. This will allow the rennet to do its coagulation job effectively.
Cuajada vs. Yogurt: Differences and similarities
Many people wonder if the curd or homemade yogurt . Both products are dairy and resemble some aspects, but also have significant differences.
Similarities:
- They have a soft dairy flavor and are excellent for use in recipes.
- They are a source of calcium and proteins.
Differences:
- The curd has a stronger and dense texture while yogurt is more creamy.
- The curd preparation process is easier and does not require prolonged fermentation.
- Yogurt can have more varieties of flavors due to the addition of fruits and other ingredients.
Where is the curd traditionally consumed?
- Spain: It is a traditional dessert in several regions such as Asturias, Cantabria, the Basque Country and Navarra. It is often served with honey.
- Portugal: In this country it is known as "coalhada" and is also a traditional dessert.
- Latin America: it is popular in countries such as Mexico, Colombia, Peru and Venezuela. In these places it is often consumed with honey or panela.
- Middle East: in some countries in the Middle East, such as Lebanon and Syria, a similar product called "Labneh" or "Labne" is consumed, which is a form of yogurt curd
- India and Pakistan: it is a common food in these countries, and is known as "curd" or "dahi". It is often served as an accompaniment or as a basis for other dishes, such as the rait.
5 tips to make homemade cujada with cow's milk
- Use fresh milk. This is important because the "long life" milks do not go for this type of preparation.
- Precisely control the milk temperature during the coagulation process. It is best to have a kitchen thermometer.
- Once ready you can sweeten with honey and customize with fresh fruits or nuts.
- Let me rest for a few minutes until you achieve the desired texture and then keep in the refrigerator.
- Cold around five days.
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Home Cuajada Recipe
Yields: 4 portions
Preparation: 2 and a half hours.
Ingredients
- 1 liter of fresh milk
- 2 tablespoons of liquid rennet
- Optional: honey, fresh fruits
How to make homemade set by step
- Heat the milk to 43 ° C in a slow pot. Once the temperature reached, turn off the heat, add the rennet and move the pan to integrate a little.
- Pour the mixture into individual molds and let stand, about 10-15 minutes until they acquire firm texture. Once they are at room temperature, take the refrigerator.
- Refrigerate for 2 hours before serving. Optionally, add honey and fresh fruits before serving.
