How is coalhada made?

How is coalhada made at home?

Coalhada is made by fermenting milk with a small amount of an existing live culture. One Brazilian home recipe we opened uses:

• 1 liter of milk
• 2 tablespoons of whole powdered milk
• 1 natural (plain) yogurt, as the starter

1. Bring the milk to a boil in a deep pan.
2. Meanwhile, mix the powdered milk and yogurt in a large bowl until smooth.
3. Let the boiled milk cool to lukewarm (comfortably warm, like baby bottle temperature).
4. Pour the warm milk into the bowl and stir well.
5. Cover the bowl tightly or with a dish towel.
6. Leave it about 6 hours in a place with no air circulation that is not cold, such as a closed cabinet or the oven (switched off). Starting in the evening works well.
7. When it has thickened to a yogurt-like consistency, refrigerate and serve cold.

What is the starter?

The live bacteria in the plain yogurt turn the milk into coalhada. Choose a yogurt with live cultures and no added sugar or flavor. Keep a spoonful of finished coalhada for the next batch if you like.

How is coalhada different from yogurt?

The recipe page calls the result quite similar to yogurt. Texture and tang can vary from batch to batch.

Is it the same as queijo coalho?

No. Queijo coalho is a Brazilian cheese, while coalhada is a fermented milk.

How to serve coalhada

• Cold, with honey and cinnamon.
• As a tangy side or sauce with savory dishes.
• Drained, as a thicker spread.

Food safety tips

Use clean utensils and bowls, keep the milk covered, and refrigerate once set. The recipe does not say how long it keeps, so we suggest eating it within a few days and discarding it if it smells off or shows mold. This is general guidance.