Definition of Cuajada and Clotted cream
Do you know What is Cuajada and Clotted cream. If you are looking for the definition of Cuajada and Clotted cream or want to know what is Cuajada and Clotted cream?, then this is where you will fetch your answers. Well, in simple terms
- 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.
While Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". Both these products are unique in their own ways. Cuajada is a Not Available colored dairy product and Clotted cream 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. Cuajada bears Not Available flavor with a Not Available aroma whereas Clotted cream has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Cuajada originated in Spain, whereas origin of Clotted cream is traced back to Unknown.