Me gusto cuando dijiste “nicaragua y cuajada” se ve que tienes un bello recuerdo de nuestro bello país. Todavía tengo recuerdos de esos panes que enseñaste hacer a mi mamá 😋
I lived in Nicaragua for years. this is the best cheese ever... and sooo addicting. I used to go to the little pulperia next to my house, by a pound, and then like 2 hours later have to return to buy another pound.
You made realize how much I miss Nicaragua…..😢 but you showed me how to make one of my favorite cheeses. Thank you so much for sharing your recipe and experiences……❤
My brother in law is Guatemalan, and I was asked if I can make “salty crumbly cheese” for him because he’s missing home and we have a milk cow. I wonder if this is what he’s wanting? It’s worth a try, so I’m going to try this for sure! I’ve not seen anything else like it. Thank you for sharing your experience and recipe! Delightful and educational.
We lived in Guatemala for a bit, too, and if I remember correctly, the cheese there (queso fresco?) was a bit drier and more crumbly than cuajada --- but they are definitely similar. I gues you'll have to make it and let your brother-in-law be the judge! Buen provecho!
I would love to, but I never mastered the art of patting out such HUGE tortillas! Plus, the corn needs to be cooked in lime over a wood fire, hand-ground, etc, etc --- that's what gives the tortillas their distinct flavor. HOWEVER, I do make my own corn tortillas from store-bought maseca flour which has been processed with lime, and they are wonderful in their own right. (Get the recipe here: jennifermurch.com/2011/01/patting-them-out)
We literally ate it with everything growing up! My grandma had me help her every time she made it and I loved it! One of my favorite ways to eat it is on a tortilla with some crema spread on top and then the cheese crumbled over everything.
We have some Nicaraguans that are working in our area. They get raw milk from me to make cheese. They get it from me right off the cow. I thought (the way they described it) was queso fresco cheese they were making. Maybe this is the cheese though. It’s 2 guys and they do 4 gallons every other week.
Two guys making cheese every couple weeks --- I love it! It could be more like queso fresco, though. There are a couple fresh cheeses that are quite popular in Nicaragua --- cuajada was the one that we ate most frequently in our community when we lived there.
While you can always eat cheese with pasta, I don't think cuajada pairs particularly well with it. Cuajada is salty and nubbly --- not a creamy, melting cheese. It's better for corn tortillas and beans, eggs, veggie salads, tacos, etc. However, if you left out some of the salt, mixed in some heavy cream, and then added it to a lasagna in place of ricotta, I bet no one would fuss!
Is the milk you use raw or non pasteurized- or is it just whatever you buy from the grocery store? I’m a city girl, I’ve never made cheese before, but I’m craving this ever since visiting nicaragua and im so happy I stumbled upon your video
I use raw milk from our cows, but you can make cuajada with storebought milk. You may need to add some calcium chloride to get a strong curd set, but then again, I don't recall anyone using calcium chloride in Nicaragua so it'll probably be just fine without. Happy cheesemaking!
I'm wondering if the little rennet tablets at the grocery work the same as liquid rennet. I haven't bought any in so long that maybe it doesn't even exist anymore. Our family always used the tabs for homemade ice cream.
@@judithlehman6533 Oh! I had no idea they sold rennet tablets at the grocery store! And you used them for making ice cream?? Do say more! (Sorry I'm not more help...)
Yes! I've seen videos showing how they smoke it (just on a rack above the cookstove), but I don't think we ever ate it smoked when we lived in Nicaragua. I bet it's delicious!
@@jmilkslinger sounds like south of Managua but I could be totally wrong. My wife's family came from Diriamba and boaco or something like that and some others from Jinotepe
Me gusto cuando dijiste “nicaragua y cuajada” se ve que tienes un bello recuerdo de nuestro bello país. Todavía tengo recuerdos de esos panes que enseñaste hacer a mi mamá 😋
Todavía pienso mucho de Nicaragua --- es un lugar bien especial. (Cómo se llama su mamá?)
Cuajada is my favorite cheese,I ate it with gallo pinto!. I will make this ! Thank you very much Jennifer!
I lived in Nicaragua for years. this is the best cheese ever... and sooo addicting. I used to go to the little pulperia next to my house, by a pound, and then like 2 hours later have to return to buy another pound.
Fascinating. I’m in Colombia and want to make many types of cheese. When I talk foreign cheeses to Colombians they scratch their heads.
Awesome! I can't wait to make Cuajada cheese.
You made realize how much I miss Nicaragua…..😢 but you showed me how to make one of my favorite cheeses. Thank you so much for sharing your recipe and experiences……❤
Love the glimpse of Nicaraguan cooking/eating! Definitely going to try the bean method.
My brother in law is Guatemalan, and I was asked if I can make “salty crumbly cheese” for him because he’s missing home and we have a milk cow. I wonder if this is what he’s wanting? It’s worth a try, so I’m going to try this for sure! I’ve not seen anything else like it. Thank you for sharing your experience and recipe! Delightful and educational.
We lived in Guatemala for a bit, too, and if I remember correctly, the cheese there (queso fresco?) was a bit drier and more crumbly than cuajada --- but they are definitely similar. I gues you'll have to make it and let your brother-in-law be the judge! Buen provecho!
Bean gravy!!
Please teach us how to make nicaragüense tortillas 🤤
I would love to, but I never mastered the art of patting out such HUGE tortillas! Plus, the corn needs to be cooked in lime over a wood fire, hand-ground, etc, etc --- that's what gives the tortillas their distinct flavor.
HOWEVER, I do make my own corn tortillas from store-bought maseca flour which has been processed with lime, and they are wonderful in their own right. (Get the recipe here: jennifermurch.com/2011/01/patting-them-out)
We literally ate it with everything growing up! My grandma had me help her every time she made it and I loved it! One of my favorite ways to eat it is on a tortilla with some crema spread on top and then the cheese crumbled over everything.
Bliss!
Amazing how people discovered this. And it’s delicious
Thank you for this video ❤🎉your video makes more sense ❤
Being married to a Nica and having children half I can attest that this cheese is really good.
Definitely going to try this!
You are inspirational ❤️ 🙌.
We have some Nicaraguans that are working in our area. They get raw milk from me to make cheese. They get it from me right off the cow. I thought (the way they described it) was queso fresco cheese they were making. Maybe this is the cheese though. It’s 2 guys and they do 4 gallons every other week.
Two guys making cheese every couple weeks --- I love it! It could be more like queso fresco, though. There are a couple fresh cheeses that are quite popular in Nicaragua --- cuajada was the one that we ate most frequently in our community when we lived there.
Yummy. The cheese, the beans... Just delicious. Can this cheese be made with goats milk too? I'd really like to have a go. 🤗
I don't see why not! Do it!
Long process I’ll stick El Salvador cheese easy same taste
Wonderful
Is this good with cornbread.
🎉
Cuajada is a good cheese 🧀
This amazing!! Do you know how to make queso seco Nica?
No, I haven't made queso seco. We didn't eat it much when we lived there, so I never incorporated it into my diet. Do you have a good recipe for it?
I love this ty for sharing your experience and mak I ng this video
Love this cheese did you use vegetable rennet or animal rennet im so excited about making this to eat with my beans and papusas
Animal
Is it something that would be good on pasta dishes? Thanks for sharing.
While you can always eat cheese with pasta, I don't think cuajada pairs particularly well with it. Cuajada is salty and nubbly --- not a creamy, melting cheese. It's better for corn tortillas and beans, eggs, veggie salads, tacos, etc.
However, if you left out some of the salt, mixed in some heavy cream, and then added it to a lasagna in place of ricotta, I bet no one would fuss!
Is the milk you use raw or non pasteurized- or is it just whatever you buy from the grocery store? I’m a city girl, I’ve never made cheese before, but I’m craving this ever since visiting nicaragua and im so happy I stumbled upon your video
I use raw milk from our cows, but you can make cuajada with storebought milk. You may need to add some calcium chloride to get a strong curd set, but then again, I don't recall anyone using calcium chloride in Nicaragua so it'll probably be just fine without. Happy cheesemaking!
Can lactaid be used instead of whole milk?
I haven't done it before, but I think so. Give it a go and let me know what happens!
Are you using Celsius for 90degrees ?
No, Fahrenheit.
Was this a raw milk cheese? When you were kneading the cheese the texture of the curd was very apparent. Nice video.
Yes, raw milk from our Jersey cow.
Can you use grocery store rennet....for making ice cream style?
Sorry, but I'm not sure I understand the question. Say more?
I'm wondering if the little rennet tablets at the grocery work the same as liquid rennet. I haven't bought any in so long that maybe it doesn't even exist anymore. Our family always used the tabs for homemade ice cream.
@@judithlehman6533 Oh! I had no idea they sold rennet tablets at the grocery store! And you used them for making ice cream?? Do say more! (Sorry I'm not more help...)
@@jmilkslinger I think they mean Junket Tablets...
👍👍😀😀💯
So is this cheese ever smoked because I'm sure I've had it smoked and that's the best for black beans
Yes! I've seen videos showing how they smoke it (just on a rack above the cookstove), but I don't think we ever ate it smoked when we lived in Nicaragua. I bet it's delicious!
@@jmilkslinger have you ever been to Diriamba
West of Managua
@@dustyschwartz1576 It sounds familiar, and I think so, but it's been years! We lived in Casas Viejas, north of Ocotál and El Jícaro.
@@jmilkslinger sounds like south of Managua but I could be totally wrong. My wife's family came from Diriamba and boaco or something like that and some others from Jinotepe
I’m gonna try will this with my goats milk
Yay! Please report back --- I'd love to know how it turns out!
Thanks but I don't like salty anything.
Good thing the video wasn’t directed at you specifically 😝
Love this cheese did you use vegetable rennet or animal rennet im so excited about making this to eat with my beans and papusas
Animal rennet.