Cuajada Recipe

Scald the milk

Pour 1.5 liters whole milk into a heavy-bottomed saucepan. Heat gently over medium-low, stirring occasionally, until the milk reaches 82°C (180°F) and small foam forms around the edges. Do not boil. This step helps denature proteins so the cuajada sets cleanly.

Cool to inoculation temperature

Remove the pan from heat and let the milk cool undisturbed to about 40°C (104°F). You can speed cooling by placing the saucepan in a cold-water bath, stirring occasionally and monitoring with a thermometer.

Add starter and rennet

When milk is ~40°C, whisk in 120 ml raw sheep's milk or cultured buttermilk (this provides the cultures) until fully incorporated. Add 0.5 tsp liquid rennet (or diluted tablet equivalent) and stir gently for 30 seconds, making sure it is evenly distributed. Add 1 tsp sea salt and stir once.

Set the cuajada

Cover the pot and transfer to a warm, draft-free place (or wrap in towels and place in an oven with the light on). Let sit undisturbed for 6–8 hours, or overnight, until the milk has coagulated into a soft custard-like gel and a clean break forms when tested with a knife.

Chill and portion

Carefully ladle or spoon the set cuajada into individual serving bowls or ramekins. Refrigerate for at least 2 hours to firm slightly and improve texture. Cuajada will thicken as it chills.

Blend honey and truffle oil

In a small bowl, whisk together 60 ml mild honey and 3 tsp white truffle oil until combined and slightly fluid. Taste: if the truffle aroma is too subtle, add up to 0.5 tsp more oil, but use sparingly so it doesn't overpower the dessert.

Add brightness and seasoning

Stir in 1 tbsp finely grated lemon zest to brighten the honey and 0.25 tsp fine sea salt if you want a contrast. The salt brings out sweetness and truffle aroma; adjust to taste.

Warm slightly (optional)

For a silkier pour, gently warm the honey mixture in a small saucepan over very low heat or in a microwave for 5–8 seconds — do not overheat, just loosen the honey so it flows easily.

Dress the cuajada

Spoon 1–2 tablespoons of the white truffle honey over each chilled cuajada portion just before serving so the aroma remains vibrant.

Sprinkle 1/2 tablespoon toasted sliced almonds over each portion for crunch, and place a few microgreens or small basil leaves on top for color and a subtle herbal note. Serve immediately.