Fresh Milk Cheese

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Preparation info

  • 5

    cheese balls
    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Cuajada is a cheese prepared with fresh, raw, non-pasteurized milk. It is soft, not very salty and goes perfectly with many candied or fresh fruits. It is served at many outdoors events in the Andean and colder regions of Colombia. People on farms prepare it weekly, and eat it with Melado after lunch or dinner.


  • quarts fresh raw (non-pasteurized) milk
  • ½ rennet tablet or cuajo
  • 1 tablespoon salt
  • 5 plastic sieves lined with cheesecloth


  1. Place the milk in a large container that can be placed near heat. Take ½ cup of the milk and warm it to 110°F, just warm enough like what you would give a baby in a bottle; mash the half rennet tablet and dissolve it in the warm milk. Pour it back into the container of milk. Add the salt.
  2. Place in a warm spot or near a flame, but not directly over or under it, for 3 hours. It will set.
  3. Make six cuts, forming a star in the semi-solid milk. Mix with a fork to break the curd completely. Set aside for 1½ to 2 hours more.
  4. Divide the curd into 5 portions and place each one in a cheesecloth-lined sieve. Place the sieves over draining pots or bowls. Set aside for 4 hours to drain out the whey.
  5. Discard the whey. Place the cheeses in plastic bags and refrigerate.