Definition of Clabber and Cuajada
Do you know What is Clabber and Cuajada. If you are looking for the definition of Clabber and Cuajada or want to know what is Clabber and Cuajada?, then this is where you will fetch your answers. Well, in simple terms Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. While
- Cuajada is technically a type of fresh cheese that is made from milk curds, although some consider it more of a pudding.
- It is popular in Northern Spain and areas of South and Central America such as Nicaragua, Brazil and Costa Rica.
Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Cuajada is Not Available colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clabber bears Not Available flavor with a Not Available aroma whereas Cuajada has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Cuajada is traced back to Spain.