Cuajada

Cuajada is a milk curd from northern Spain, made by warming raw milk, adding rennet or a plant extract, and leaving it to set into a soft, smooth and delicate mass. The name is the Spanish word for curdled. It was traditionally made from sheep milk, but most commercial cuajada today is made from cow milk. In the Basque Country it is known as mami, and the old way was to set it in a wooden vessel called a kaiku and to heat the milk with a red-hot poker, which left a faint burnt taste. It is usually eaten as a dessert with honey, walnuts or sugar, and sometimes at breakfast with fruit. The dish also spread to Latin America, where Colombia, Venezuela and several Central American countries eat their own versions, and the related coalhada is eaten in Brazil.