In the northeast region of Spain I became fond of a dish called Cuajada. Made from sheep or cow's milk, it is often served as desert. Anyone know how to make it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
this is my best guess. I hope this helped.
Please enter a valid email address.
Well played. You deserve a cookie.
Commit this tip to memory.
Sheet-Pan Soup to Ease You Out of Winter
100 Ways to Use Nduja
The Greatest Hits
An Easy, Rustic Flatbread
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.