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Quallada
Cuarada is a smooth and creamy dairy dessert, rich in calcium, that melts delicately on the palate with its silky texture and slightly tangy taste.
dessert
dairy
traditional
Ingredients
Servings:
4

Ingredients

  • content % Fat content Calcium
  • 5.9% Fat 180 mg Calcium / liter
  • 5.8% Fat 170 mg Calcium / litre
  • ?? mg Calcium / litre

Ingredients

  • Fresh OVELLA
  • GOAT or COW fresh

Ingredients

  • Fresh OVELLA
  • GOAT or COW fresh

Ingredients

  • 1 ml <>1 teaspoon / liter <> 24 drops/liter of milk or directly 4 drops / in each tub of 170 ml

Ingredients

  • 1 literfresh pasteurized milk (from the refrigerated section)
  • Calcium chloride
  • 1 mlRennet liquid (usually the bottle of rennet already comes with a dropper)
Nutritional Information

Per Serving (Approx.)

Calories
11 kcal
Protein
1 g
Fat
0 g
Carbohydrates
1 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Uht Sterilized Milk (the Tetra Bricks) no

  • Avoid boiling UHT milk directly from the tetrapacks; instead, heat the milk over medium heat until it reaches about 70 °C, stirring occasionally to prevent sticking.
  • Keep the milk on the heat for about 5 minutes to ensure it reaches a uniform temperature without boiling.
  • If you need to heat the milk further, do so gradually and check the temperature with a kitchen thermometer to ensure it does not exceed 80 °C.

Fresh Whole Pasteurized Beef

  • Whole fresh pasteurized Ovella Ultzama milk with 5.9% fat. This milk does not require vigorous stirring, just gentle stirring to maintain consistency.
  • Available in the gourmet section of El Corte Inglés on Diagonal. Contains 180 mg of calcium per liter. This milk is ideal for making efficient curds. Be sure to keep it refrigerated until use to preserve freshness.
  • Ovella EL Cabecico whole fresh pasteurized with 5.8% fat. It is not necessary to stir this milk intensely, just a gentle agitation is enough to achieve a good result.
  • At the gourmet section of El Corte Inglés in Diagonal, you can find milk with 170 mg of calcium per liter. In the case of Cabra CAL QUITÈRIA whole fresh pasteurized, consider adding calcium chloride if calcium levels are low. Use a strainer to mix it well.
  • Llet Crua Dairy, on Càceres Street in front of the Sants Market. Note on calcium chloride: If the milk does not have enough calcium, it is advisable to add some in the form of food-grade calcium chloride or powdered milk. Adding calcium chloride works very well and does not significantly alter the characteristics of the curd. It is important to adjust the dose appropriately, as it is a minimal amount that should be measured with a dropper. To add calcium chloride, the dose for Ovella fresh is 0.2 ml per liter of milk, equivalent to 5 drops per liter of milk or 1 drop per 170 ml terrine if needed. For Goat or COW, use 0.3 ml per liter of milk, which is between 6 and 7 drops per liter of milk, or 1 drop per 170 ml terrine of fresh milk. It can be purchased at Cuajos Caporal. Each ml is equivalent to 24 drops, and 0.1 ml to 2.4 drops. Note on skimmed milk powder: If you prefer, you can dissolve semi-skimmed milk powder instead of calcium chloride before adding the rennet. Keep in mind that the resulting curd will be different and perhaps not as good. The dosage of milk powder for Ovella fresh is 3 tablespoons per liter of milk, and for Goat or COW, 4-5 tablespoons per liter of fresh milk. Note on rennet: It is essential for making the curd. Animal-origin rennet is dosed at 1 ml (1 teaspoon) per liter, equivalent to 24 drops per liter of milk. You can also use lamb rennet extract from Cuajos Caporal, or directly, 4 drops for each 170 ml terrine.

Grind-Mix

  • Preheat the oven to 180°C to ensure even cooking.
  • Place the pieces of dough on a baking tray lined with parchment paper, spaced apart so they don’t touch during cooking.
  • Cook the pieces for about 10-12 minutes or until the edges are golden and the surface begins to show a slight darkened golden hue.

Microbial Quality

  • Microbial rennet Ultzama: You can purchase it at pharmacies in Caporal Rennet format, or at the gourmet section of El Corte Inglés on Diagonal, labeled as Ultzama rennet.

Preparation of the Curd

  • For Sheep curd, add 0.2 ml of rennet per liter of milk, equivalent to 5 drops per liter. If it indicates that it is not necessary, it can be left out, but if you prefer a denser texture, add one drop of rennet for each 170 ml terrine, as this will give a firmer result.
  • For Goat or COW curd, use 0.3 ml of rennet per liter of milk, equivalent to 6-7 drops per liter. If it is necessary to add rennet to give texture to the milk, add one drop per 170 ml terrine. In this case, you can also use 1 ml, which corresponds to a teaspoon of coffee, equivalent to 24 drops per liter of milk, or directly 4 drops of liquid rennet per 170 ml terrine. Rennet bottles usually come with a dropper.
  • Prepare the terrines and place them in the oven tray, as once they are filled, it's advisable not to move them much to avoid any possible texture alterations in the curd.
  • If, due to the type of milk you are using, you need to add calcium chloride or semi-skimmed milk powder, do so before heating the milk. Stir well to ensure it is thoroughly mixed.
  • Heat the milk until it reaches the activation temperature of the rennet and turn off the heat. For animal-origin rennet, such as Nievi or TOR-MOL, heat the milk to 37°C-40°C, ensuring it does not exceed 45°C.

Bacterial curd Ultzama: heat to 50-55ºC

  • Add four drops of rennet to each container. It is important that each dish receives the same amount of rennet to ensure proper coagulation.
  • Pour the milk from a certain height into each dish, making sure to fill them in one go. Do not add more milk if any dish seems slightly empty. It is crucial not to stir afterwards. If the rennet vial does not have a dropper, you can mix a tablespoon of mineral water with approximately 1 ml of rennet (about a small teaspoon) and pour it into the pot of warm milk. Stir and quickly fill the dishes.
  • Cover the dishes with cling film and place a kitchen towel over them to maintain the milk temperature for about 30 minutes. You can leave the tray in the turned-off oven to preserve the heat. If using Ultzama bacterial rennet (at 50°C), you can let the dishes coagulate in the open air. If using animal rennet (at 37°C), it is preferable to leave the dishes in the turned-off oven but previously slightly heated to 50°C.
  • After 30 minutes, place the terrines in the refrigerator for a few hours, preferably until the next day, to allow the setting process to be fully completed.
Recommendations & Tricks
  • With 1 liter of fresh, lightly pasteurized milk, you will obtain 7 jars of curd, each approximately 160 ml, perfect for 7 individual servings.
  • Curd is coagulated milk and retains the same nutritional properties as milk but is easier to digest. This means that once made, the curd should be consumed within 2-3 days and always stored in the refrigerator.
  • To make curd, use fresh milk from the refrigerated section of the supermarket and avoid ultra-pasteurized UHT milk, as it will not coagulate. It's important to choose milk with adequate fat and calcium content to ensure a good result.
  • If you use cow's milk with a 5.9% fat content and 180 mg of calcium per liter, you will achieve a solid and flavorful curd. Experiment with goat or sheep milk to get different textures and tastes.
  • Store the curd in airtight glass containers in the refrigerator to preserve its freshness and prevent it from absorbing odors from other foods. Consume it quickly to fully enjoy its flavor and nutritional value.