Andean Cuajada

🛒 Ingredients

• Whole milk 600 g · 360 kcal
• Liquid rennet 1 g · 0 kcal

👨‍🍳 Instructions

1. Gently heat the whole milk in a saucepan over medium-low heat until it reaches approximately 35-40°C (95-104°F), warm to the touch but not hot. Remove from heat.
2. Add the liquid rennet to the warm milk and stir gently for about 30 seconds to ensure it is well distributed.
3. Cover the saucepan and let the milk sit undisturbed at room temperature for 60-90 minutes, or until a firm curd has formed and separated from the clear whey.
4. Once the curd is firm, use a knife or spatula to cut it into 2-3 cm (1 inch) cubes directly in the saucepan.
5. Gently stir the curds for a few minutes to help release more whey, then let them settle for 5 minutes.
6. Line a colander or cheese mold with cheesecloth and carefully ladle the curds into it, allowing the whey to drain away for at least 30-60 minutes, or until desired firmness is achieved.
7. Transfer the freshly made cuajada to a plate and serve immediately, often with honey, panela, or fruit preserves.